Recipes

Water Curing "Smashed" or "Cracked" Olives

(Easy recipe)

(Recommended for large green olives)

Wash olives. With stone or mallet, crack the meat of the olive, taking care not to bruise the pit. Put the olives in a pan and cover with cold water for 6-8 days, changing the water twice a day, morning and evening, until the bitterness is gone (taste to test). When ready, fill the pan with brine * (about 1 part sea salt to 10 parts water) and lemon juice (about 1 part lemon juice to 10 parts water), transfer to jars if desired, and refrigerate for several hours before eating. **

Tips about Brine:

 ** For cracked olives, when they're ready to eat, transfer to a brine that's less salty to keep for long periods.

Salt-Cured Ripe Olives  

(Moderate recipe)

(Recommended for large green olives)

"This pungent recipe was given to me by an old Spanish man”

Ingredients

5 pounds green mature olives

1-1/2 quarts water

3 tablespoons salt

2 lemons cut into 1/2-inch cubes

2 tablespoons dried oregano

2 cups white wine vinegar

6 cloves garlic, peeled and halved

2 tablespoons cumin seeds, crushed in a mortar

Olive Oil

Preperation

Crack the flesh of the olives with a rolling pin, or by hitting each one individually with a hammer. Rinse with cold water. Place them in a stoneware, earthenware, glass, or porcelain jar and cover with cold water. Weight them with a piece of wood or a plastic bag filled with water (to keep the olives submerged) and keep them in a dark, cool place for ten days, changing the water every day.

Boil the water and dissolve the salt in it. Empty the liquid from the jar in which the olives have been soaking; rinse the olives in cold water and cover the olives with the salt brine. Mix in the lemons, oregano, vinegar, garlic, and cumin. Float enough olive oil on top to cover the surface. Store in a cool place for at least two weeks. The olives keep quite well for at least two months.

Home made lemonade 

The secret to this lemonade recipe is to use simple syrup, made by boiling together sugar and water, then cooling. The sugar is completely dissolved and blends beautifully with the tart lemon.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

·         1 cup water

·         1 cup sugar

·         Juice from 4-6 lemons

·         4 cups cold water

Preparation:                

Blend 1 cup water and 1 cup sugar well in small saucepan. Bring to a boil, stirring frequently, until sugar dissolves completely. Let cool and refrigerate. (This is the simple syrup.)

Mix the simple syrup well with the juice from 4-6 lemons (strained or not, as you like) and stir well. Add 4 cups cold water and mix. Try using sparkling water for some fizz! Pour into thermos or large jug, adding thin lemon slices if you'd like. I like to make more lemonade and freeze it in ice cube trays, adding the cubes to the lemonade so it's never diluted as the 'ice' melts. This amount serves 6 people

You can increase the amounts of this recipe proportionately, depending on the amount of lemonade you want.

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Recipes for Olives and Lemonade

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Recipes for Olives and Lemonade