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Ingredients Jump to Instructions ↓

  1. Greek Cured Olives

  2. 5 kilos large green olives

  3. 5 kilos water

  4. 500 grams salt

  5. 2 litres vinegar

  6. 1 1/2 litres olive oil

  7. 2 litres water

  8. 200 grams salt

  9. Put the olives in a large bowl of water having nicked each one on

  10. its side. Allow to stand for 20 days, changing the water every

  11. 500 grams salt and 5 litres

  12. of water and allow the olives to stand in this for 10 days. After

  13. the 10 days, empty this brine and prepare another solution with

  14. 2 litres of water and the

  15. 200 grams of salt. Add to this

  16. solution the vinegar and oil and allow the olives to stand in this

  17. for 3 days. They are then ready.

  18. You can alter the vinegar / oil / salt depending on taste - but

  19. only slightly as remember you are preserving the olives. Slices

  20. of lemon or garlic cloves or fennel may be added - depending also

  21. on taste.

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