Crushed Olives

Crush the olives. Take a tall large jar, half filled with water, and pour in the olives. Add some more water to cover, if needed. Let them soak for 12 to 15 hours. Wash the olives very well, changing the water 2 to 3 times and drain.

To make brine: To every 8 cups of water add 1 cup of cooking salt. Stir well so that the salt dissolves.

Add the lemon juice (for each 2 pounds of olives add 2 tablespoons of lemon juice) and enough brine to cover the olives. Finally add the olive oil (its height in the jar must be about 1/2 inch) and seal. The olive oil must be 1 1/4 to 1 1/2 inches below the lid of the jar. The olives should be ready in 20 to 30 days or when the bitterness has gone.

When served, take a few olives and drain them (you may wash them, if desired). Place in a bowl, sprinkle with some lemon juice and stir in a little olive oil, a little crushed coriander and crushed garlic cloves.

This recipe yields ?? servings.

Nutritional Information for Entire Recipe:

Calories: 1635 Carbs: 64g Protein: 7g Fiber: ?

Fat: 159g ECC = 64g