Title: Seasoned green olives - country living
 Categories: Appetizers
      Yield: 15 Appetizer
 
      1 lb Fresh green olives
      2 c  Water
      2 tb Uniodized or pickling salt
      1 c  White-wine vinegar
      1    Lemon, halved, seeded, and
           -cut into 1/2-inch cubes
      1 tb Dried or 3 T chopped fresh
           -oregano
      3    Cloves garlic, halved
    1/4 c  Olive oil
 
  1. With flat side of meat mallet or rolling pin, crush each olive
  just to crack the flesh. Place cracked olives in 1-quart jar. Add
  enough cold water to cover olives and insert a small, sealed plastic
  food-stor- age bag filled with 1/4 C water to keep the olives
  immersed. Seal jar; refrigerate 3 weeks, changing water in jar every
  day.
  
  2. After 3 weeks, sample an olive-it should be only slightly bitter.
  Continue to soak olives in water if still very bitter.
  
  3. When olives are ready, in 1-quart saucepan, heat 2 C water to
  boiling. Add salt and stir to dissolve. Set brine aside to cool to
  room temperature.
  
  4. Drain olives and rinse in cold water: Place cured olives in clean 1
  ~quart jar. Cover olives with cooled brine. Stir in vinegar, lemon
  cubes, oregano, and garlic. Top with olive oil and seal jar. Refrig-
  erate olives at least 1 month to develop flavor. Olives will keep for
  2 more months refrigerated. Drain before serving.
  
  Country Living/Sept/94