* Exported from MasterCook *

Pickled Green Olives - Elies Prasines Xidates

Recipe By :COOKING FOR FRIENDS
Serving Size : 20 Preparation Time :0:00
Categories : Low Carb 0-5 Salads-Salsas
Ethnic-Greek Vegetables


Amount Measure Ingredient -- Preparation Method
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1 kg green olives -- big ones
2 tbsp lime -- powdered
, or lime juice & zest
cooking salt
3 c vinegar
olive oil

Put the-lime in a bowl and add water. Pour in the olives and leave to soak for 1 1/2 - 2 hours. Remove from lime and rinse very well. Make two slits in each olive with a sharp knife or a blade. Take a jar, half filled with water, and put in the olives. Add some more water to cover, if needed. Change the water once or twice daily for 8 days and then place the olives in brine for 8-10 days. Empty the brine from the jar and pour in the vinegar to cover the olives completely. Cover with foil and leave in vinegar for 48 hours. Pour out the vinegar except for a quantity which is sufficient to cover a 3-4 cm height in the jar. Pour in the olive oil to cover the olives completely and cover the jar with a tight lid. Although the olives will mature by the next day, the longer you keep them, the tastier they become.

Note: To make brine: To every 8 cups of water add 1 cup of cooking salt. Stir well so that the salt dissolves.






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Per serving: 63 Calories (kcal); 5g Total Fat; (67% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 436mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
2.8 carbs, 2.2 fibre,0.7 protein, 6.0 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0

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