CRUSHED OLIVES
Ingredients:
2 lbs. green olives
cooking salt
2 tablespoons lemon juice
1/4 cup olive oil -- more or less
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 12-15hours. Wash the olives very
well, changing the water 2-3 times and drain. Add the lemon
juice (for each kilo of olives add 2 tablespoons of lemon
juice) and enough brine (see note) to cover them. Finally
add the olive oil (its height in the jar must be about 1 cm)
and seal. The olive oil must be 3-4 cm below the lid of the
jar. The olives should be ready in 20-30 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.
Note: To make brine: To every 8 cups
of water add 1 cup of cooking salt. Stir well so that the
salt dissolves.
Nutritional Information:
The following counts are for the entire recipe:
- Servings: ?
- Calories: 1635
- Carbs: 64g
- Protein: 7g
- Fiber: ?
- Fat: 159g
- ECC = 64g
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