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Olives

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Ingredients
  • Collect the olives as ripe as possible (late November in Greece).
  • Slash or stamp each olive with the side of knife or board to make
  • an opening, then soak in cold water in earthenware or glass containers
  • for 10 days, changing the water daily. Soak in a brine solution
  • for 24 hours, then wash off the brine and soak for 24 hours in
  • vinegar. Drain. Store in jars in olive oil. This method will
  • preserve olives indefinitely. (If sour olives are preferred, add
  • a little vinegar to the oil).

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