Re: Olives,BLACK
- To: <m*@ucdavis.edu>
- Subject: Re: Olives,BLACK
- From: "* <m*@ecom.net>
- Date: Tue, 13 Apr 1999 09:03:23 -0700
Sorry, I should have mentioned, these are ripe black olives.
>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
>
>
