Kathy's Olive recipe

By therman

Requires sitting for one month before eating

Ingredients

• If using fresh picked olives –
• Curing: Make one cut in olive down to pit. Soak for 10 days in a brine solution of 1 cup kosher salt to one gallon of water, changing brine daily.
• Rinse and soak in water 2 additional days, changing daily.

Preparation

Step 1

Putting Up: Use cured olives or purchased Greek Kalamata olives, stored in olive oil.

Sterilize jars and lids by boiling for 20 minutes. In bottom of each jar add a few garlic cloves, a few fresh basil leaves, and a piece of hot pepper (about a quarter of a pepper). Add olives to within a ½ inch of the top. Fill the jars with a solution of 2 cups red wine vinegar, 1 cup kosher salt and enough water to make a total of 1 gallon. Top the final ¼ inch of the jar with good olive oil. Store at least one month to marry flavors.