Curing of home-grown olives, greek styl

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       Title: Curing of Home-Grown Olives, Greek Style
  Categories: Greek, Misc, Info
       Yield: 1 servings
  
  
   If you own an olive tree and do not want to go through the complicated
   process of leaching olives with chemicals, follow one of these ancient
   Greek methods to get rid of the bitterness.
   
   SALTING METHOD: Place washed olives in a wicker basket or a plastic
   container with holes.  Cover with medium-coarse salt.  Set basket in
   sun and protect with a cheesecloth cover.  Twice a day for a week,
   toss olives to redistribute them, until the bitter fluid is drawn
   from them.  Bring olives in at night to prevent mold.
   
   WATER METHOD:  Cover washed olives with a solution of salt water - 1
   cup salt to each quart water - in a crock or glass jar.  Place a
   weight, such as a small plate or washed rock, to keep olives
   submerged.  Olives may remain in this brine for months.  Marinate in
   Olive Marinade before serving.
   
   Source: Cooking in Modern Greece - by Theresa Karas Yianilos
  
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