GREEK OLIVE STYLE

SALTING METHOD: Place washed olives in a wicker basket or a plastic container with holes. Cover with medium-coarse salt. Set basket in sun and protect with a cheesecloth cover. Twice a day for a week, toss olives to redistribute them, until the bitter fluid is drawn from them. Bring olives in at night to prevent mold.

WATER METHOD: Cover washed olives with a solution of salt water (1 cup salt to each quart water) in a crock or glass jar. Place a weight, such as a small plate or washed rock, to keep olives submerged. Olives may remain in this brine for months.
SPANISH STYLE

5 to 20 pounds unblemished green olives
BRINE:
use 5 tablespoons salt to each 2 quarts water
Garlic cloves
Lemon wedges
Black peppercorns
1/4 cup cumin seeds or coriander seeds
Oregano sprigs
White wine vinegar (3 cups for each 5 pounds of olives)
Place the olives in a large plastic bucket and cover with cold water. Place a plate on top to keep the olives immersed. Set the bucket in a cool place. Change the water every day. Start tasting the olives after 21 days. The olives will change color from green to a light brown. If they taste somewhat bitter, continue soaking, changing the water every day for another week.
Heat the water and salt until the salt dissolves. Cool to room temperature. Wash pint jars, about 8 for every 5 pounds of olives. Into each jar put 1 clove of garlic, a lemon wedge, 2 black peppercorns, 1/8 teaspoon cumin seeds or coriander seeds, and a small sprig of oregano. Fill each jar with olives to 1/2 inch from the top. Pour white wine vinegar into the jars, filling them half full. Top off each jar with the brine solution. Screw on the lids. Store in a cool, dark place or in the refrigerator for at least 2 weeks before serving. They will keep for at least 2 months.

SPANISH STYLE #2

1 Pound green olives
2 Cups water
2 Tablespoon salt
1 Cup white wine vinegar
1 Lemon, halved, seeded, and cut into 1/2-inch cubes
3 Tablespoons chopped fresh oregano
3 Cloves garlic, halved
1/4 Cup olive oil
Place olives in 1-quart jar. Add enough cold water to completely cover olives. Seal jar and refrigerate for 3 weeks, changing water in jar every day. After 3 weeks, sample an olive. It should be only slightly bitter. Continue to soak olives in water if still very bitter. When olives are only slightly bitter, in 1-quart saucepan, heat 2 cups water to boiling. Add salt and stir to dissolve. Set brine aside to cool to room temperature. Drain olives and rinse in cold water. Place cured olives in clean 1-quart jar. Cover olives with cooled brine. Stir in vinegar, lemon cubes, oregano, and garlic. Top with olive oil and seal jar. Refrigerate olives at least 1 month before serving. Olives will keep for 2 months refrigerated.

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