| Ingredients |
| |
| 3 |
lbs |
green olives |
| 12½ |
cup |
salt |
| |
|
water |
| |
| 8 |
each |
large garlic clove, peeled |
| 2 |
each |
small lemon, quartered |
| 4 |
sprig |
small fresh rosemary |
| 2 |
each |
chilli sliced into halves lengthwise |
| 5 |
cup |
water |
| ½ |
cup |
salt |
| ¼ |
cup |
olive oil |
| |
| 5 |
cup |
water |
| ¼ |
cup |
salt |
| |
|
| Preparation steps: |
- Rinse the olives, and slash each olive with a knife on one side.
Transfer to a glass container, cover with brine of salt and water
(5 cups of water,1/2 cup of salt).
- For 25 days, rinse the olives and cover with a new brine.
(5 cups of water, 1/2 cup of salt). Set aside
in room temperature.
- Rinse the olives, transfer back to the jar with the garlic, lemon,
rosemary and chilli.
Cover with the brine (5 cups of water, 1/2 cup of salt), add the olive oil.
Set aside in room temperature for 15 days.
- Rinse the olives. Discard the garlic, lemon, rosemary and chilli.
Cover with a less salty brine (5 cups of water, 1/4 cup of salt) and keep refrigerated.
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|
|
|
