"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Italian Olives Recipe

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This recipe for Italian Olives, by , is from Cooking from the Family Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Capps
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs Greek Green Olives
3 lbs Greek Black Olives
2 large pods of garlic
Olive Oil
White vinegar

Directions:
Directions:
Remove pits from olives by hitting with a mallet.
Olives will be broken into pieces. Chop garlic.
Mix all together. Divide into 6 pint jars. Add olive oil very slowly 1/3 way up in each jar. Then add white vinegar to fill each jar. Can be eaten after a few hours but better after a few days. Refrigerate but return to room temperature before serving.

 

 

 

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