[world_famous_recipes] Olive Recipes For Storing
Greek-Style Ripe Olives
For this recipe, choose olives that are red to dark red. Slash each
olive deeply on one side using a very sharp knife to reduce bruising.
Place olives in a large stoneware, earthenware, glass, or porcelain
container. Make a solution of 4 tablespoons salt dissolved in 1 quart
water, and pour enough over the olives to cover; then weight the
olives with a piece of wood or a plastic bag filled with water so
that all of them are completely submerged. Store in a cool place,
changing the solution once a week for three weeks. If a scum forms on
the surface during that time, disregard it until it is time to change
the brine; then rinse the olives with fresh water before covering
with brine again. The scum is harmless. At the end of three weeks,
taste one of the largest olives. If it is only slightly bitter (these
olives should be left with a bit of a tang), pour off the brine and
rinse the olives. If the olives are too bitter to be put in the
marinade, rebrine and soak for another week; then rinse and marinate.
Then marinate them with the proper amount of liquid to cover in a
marinade made according to these proportions:
1-1/2 cups white wine vinegar
1 tablespoon salt dissolved in 2 cups water
1/2 teaspoon dried oregano
3 lemon wedges
2 cloves garlic
Olive oil
Float enough olive oil to form a l/4-inch layer on top of the
marinating olives. The olives will be ready to eat after sitting in
the marinade for just a few days. Store, still in the marinade, in a
cool pantry, or in the refrigerator. If kept too long, the lemon and
vinegar flavors will predominateÂ9so eat these within a month after
they are ready.
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Lye-Cured Green Olives
Use olives that are mature but still green. Purchase Iye in
the "cleanser" section of your grocery store.* Rinse the olives with
water and place them in large glass or porcelain jars; then determine
how much lye solution you need to cover the amount of olives you
have. Add a solution that has been mixed at the ratio of 1 quart
water (at 65 to 70 degrees F.) to 1 tablespoon Iye. Soak 12 hours.
Drain olives; then soak 12 more hours in fresh Iye solution. Drain
and rinse. Cut into the largest olive; if the Iye has reached the
pit, the Iye cure is complete. Rinse again and soak in cold water.
(Usually two Iye baths are enough for the small Mission olives seen
in specialty produce stores.) If one more bath is necessary, soak in
fresh lye solution for 12 more hours; then drain and rinse with cold
water. Soak the olives in fresh, cold water, changing the water three
(or more) times a day for the next three days. At the end of three
days, taste an olive to make sure that there is no trace of lye
flavor remaining.
Next, soak the olives for at least one day in a brine solution mixed
at the ratio of 6 tablespoons salt to 1 gallon water. The olives are
now ready for eating. Store the rest in the brine solution in a cool,
dark place, preferably the refrigerator, or marinate and store in the
refrigerator. Use within two months.
* WARNING: Lye can cause serious burns. Keep lemon or vinegar handy
to neutralize any lye that splashes onto the skin. If lye gets into
your eyes, bathe them with running water and call your doctor. If lye
is swallowed, call your doctor, drink milk or egg white, and do not
induce vomiting.
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Anzonini's Water-cured Green Olives
This pungent recipe was given to me by a Spanish gypsy; it is almost
identical to the method for making the green olives of Provence
called olives cassées.
5 pounds green mature olives
1-1/2 quarts water
3 tablespoons salt
2 le
These flavorful, if bitter, shriveled dry-cured olives - sometimes
called oil-cured - will not keep nearly as well as brine-cured
olives. Because of that and the fact that they are so pungent and not
to everybody's liking, you might want to make only a small quantity
of them. Use olives that are black or almost black. Mission olives
are the best because of their high oil content and small size. Extra-
large olives, such as the Sevillano, become soft.
Cover the bottom of a thick cardboard or wooden box with burlap or
cheesecloth. In the box, mix together equal weights of non-iodized
salt and olives. Spread out evenly; then pour a layer of non-iodized
salt over the olives so that nearly all of them are covered, using an
additional pound or so of salt. Place the box outdoors in the shade
or in a basement so any liquid that oozes from it will not stain a
floor or decking. Stir the salt-covered olives well with a wooden
spoon once a week for four weeks, or until the olives are cured. They
should be slightly bitter.
Remove the olives from the salt by hand (unfortunately, I have found
no better method). Dip the olives in a large pot of rapidly boiling
water for a few seconds; then drain in a colander and refresh with
cold tap water. After spreading them out on paper towels, let them
dry for a few hours or overnight. Those olives you wish to eat within
a few days should be coated with fruity olive oil (rub them with your
fingers to distribute the oil), mixed with your favorite herbs, and
kept in the refrigerator in a tightly capped jar. The remainder of
the olives should be mixed at a ratio of two parts olives to one part
non-iodized salt by weight and kept in a cool place or refrigerated.
They do not keep more than a month.
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