| Salt, pepper, oregano, italian seasoning, to taste.
Directions:
Take the jar of olives and dump out the saline that they package
them in. Crack them (don't mash or pulverize--one good swift
hit usually does it!) with the bottom of a glass or a mallet.
Now, if you prefer the olives salty, you can proceed, however,
I prefer to put them back into the jar and soak them in tap
water for another hour or two until the saltiness washes out
of them. Then, I put them in a bowl and set aside. Chop onion
and celery (as much as desired) salt and pepper it, and mix it
up a bit, then put in with olives. Pour oil on (don't drown!),
enough so it cures the olives. The longer the olives sit, the
better they taste, however, don't let it go for over 5-6 days!
This is one of my favorite dishes--Nana usually serves this
with a fresh spolette and we dip it in the oil! M-mm-M-MMMM!
Serves: ?
Preparation time: about a day?
more Free recipe and All Free recipe |