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Marinated Cracked Green Olives




Source of Recipe


ABC


Recipe Link: http://www.abc.net.au/secretrecipes/families/sicily3.htm

List of Ingredients




5kg (approx 2 #) green (raw) olives
4 lemons, sliced or quartered
rock salt
white vinegar
olive oil
8 cloves of garlic
oregano to taste
dried fennel seeds to taste
bay leaves, chopped or whole, to taste
dried chili flakes, to taste





Recipe



1. Crush the olives with the bottom of a jar or bottle (a stubbie bottle works well). Don't crush too hard; just enough to split the olive to remove the stone but not enough to lose the shape of the olive.

2. As you crush the olives, put them into a bucket of cold water with two of the lemons. Rinse the olives in the water and change the water twice. Leave the olives to soak for 24 hours in fresh water to which the remaining lemons have been added.

3. Drain the olives and put into a shallow dish, then sprinkle with the salt. Allow to stand (out of the refrigerator) for another 24 hours

4. By now the olives will be sitting in some liquid. Stir them and then drain.

5. Sprinkle with enough vinegar to cover them. Leave for another 24 hours.

6. Drain the olives, put into a bowl, add a little olive oil and all the herbs. Mix well and put into sterilized jars. Top with olive oil and seal.

7. The olives should be edible straight away. Although slightly bitter, they will mature in the olive oil and become less bitter and softer with time. They will keep for about 12 months but always have them covered in olive oil.