Olives
- To: <m*@ucdavis.edu>
- Subject: Olives
- From: "* <m*@ecom.net>
- Date: Tue, 13 Apr 1999 09:01:34 -0700
not pickled, but near Eastern style my syrian friend makes, sooo good
OLIVES, BLACK, SYRIAN STYLE- VERY GOOD
Slit to pit 3 times. Put into a jar and fill with water.
Change the water each day for 15 days. Taste an olive, if it’s sweet, no
more acrid flavor left in it, then add salt to the water bath and leave
until the olive has enough salt flavor.
Remove the olives from the water and place on towels to dry for 3 days.
Slice lemons, add salt and refrigerate for 3 days. Then mix lemons and
olives together in a gallon jar and add vegetable oil to cover well. They
keep for years this way.
Vivian has collected enough olives at times, to put them into a new plastic
trash can to do the leaching. Her husband put a spout into the bottom so
they could be drained out and refilled each day. These are so good. She
serves them with feta cheese and pita. As an apptizer for one of her
marvelous Arabic dinners.
A little more indepth
2 lemons, sliced, per gallon jar, just sprinkled lightly with salt, if you
have a lot of them, you just mix them up with your hands, like a salad, and
let sit while the olives are drying. DRAIN before mixing them up, with your
hands, with the olives.
NOW she said, depending upon the weather, it could take 1 1/2 to 3 days for
the olives to dry. You can tell, when they start getting a LITTLE bit
wrinkly, they're ready to mix with the drained lemons and put into the jar
and fill with oil, to cover
Amy, unlurking
The earth is the LORD'S and the fulness thereof
Amy of Marvelous Gardens
delicious design in landscape
zone 10 or 23 in Orange County, Calif.
www.ecom.net/~jimandmissi/marvelous
