Mediterranean Garlic Olives
Use this marinade on cured (brine or lye cure) olives.
convert
measurements
375 ml white wine vinegar
1 tbsp pickling salt disolved in 500 ml water
1 tsp oregano
3 cloves garlic, smashed
lemon slices (optional)
olive oil
1. Mix the vinegar, brine, oregano and garlic together. Place cured olives into
sterilized jars.
Pour over marinade and add lemon slices to jar. Pour over enough olive
oil,
so that a 1cm layer floats on top of the brine.
2. Seal and store in the refrigerator for a few days. Keep in the refrigerator
and eat within 2-4 weeks.
You really have to look inside and find your inner strength, and
say, "I'm proud of what I am and who I am, and I'm just going to be
myself."
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