Cure their own olives ripen Greek

Preparation

Olive heal:
For this recipe, choose red to dark olive. Slash deep with a sharp knife to cut each olive on one side bruising. Place the olives in a large stoneware, earthenware, glass, porcelain or container.

Prepare a solution of 4 tablespoons of salt in 1 liter of water dissolved and pour over enough oil to cover oil; then the olive scale filled with a piece of wood or a plastic bag with water, so that each of them completely immersed. Store in a cool, changing the solution once a week for three weeks.

If foam forms on the surface during this time, you ignore it until it is time to change the brine; Olives and rinse with fresh water before covering with saline again. The foam is harmless.

After three weeks, you can enjoy the largest olives. Albeit only slightly bitter (these olives should be left with a little tang), pouring rinse brine and olives. If the olives are too bitter to be placed in the marinade, rebrine and enjoy for a week; then rinse and marinate. To fill in a marinade after marinating in the right amount of liquid.

Olives marinate:
<P> Combine white wine vinegar, salt, oregano, lemon and garlic. Cured olives and toss to coat. Swimming enough olive oil to form a layer of 4.1 inches on top of the marinated olives.

The olives are ready, after sitting in the marinade for a few days to eat. Shop, still in the marinade in a cool pantry or refrigerator. If held too long, outweigh the flavors of lemon and vinegar in a month eating after they are ready.

Recipe Source: The Feast of the Olive by Maggie Blyth Klein (Aris Books)
Reprinted with permission.