Ingredients

	2 lbs Green Olives raw
	4 cloves Garlic cut into quarters
	3 stalks Celery washed and scraped to remove large fibers, sliced diagonally
	2 Carrots peeled and cut into thin rounds
	12 to 24 Mint Leaves depending on size, washed and blotted dry
	1 cup Canola Oil
	1 cup Red Wine Vinegar
	4 to 5 Chili Peppers small, whole with stem removed, washed and patted dry - OR - 1/2 tsp crushed red pepper

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Cured Green Olives

Name: Cured Green Olives
Cuisine: Italian
Ingredients: Green Olives: 2 lbs; Garlic: 4 cloves; Celery: 3 stalks; Carrots: 2; Mint Leaves: 12 to 24; Canola Oil: 1 cup; Red Wine Vinegar: 1 cup; Chili Peppers: 4 to 5

Cuisine:

Italian

Medium

Ingredients

2 lbs Green Olives
raw
4 cloves Garlic
cut into quarters
3 stalks Celery
washed and scraped to remove large fibers, sliced diagonally
2 Carrots
peeled and cut into thin rounds
12 to 24 Mint Leaves
depending on size, washed and blotted dry
1 cup Canola Oil
1 cup Red Wine Vinegar
4 to 5 Chili Peppers
small, whole with stem removed, washed and patted dry - OR - 1/2 tsp crushed red pepper

Directions

This recipe was used by Grandma Lucy before we had the capability of buying the cured olives in the supermarkets. These olives are used to make Chicken Stimparata.

Steps

1 Done	Bang each olive with a mallet to split the olives.
2 Done	Place all the ingredients in a large bowl, toss well and marinate for 1 hour tossing the ingredients every 20 minutes.
3 Done	In an appropriately sized wide mouth jar. Add a mixture of 1 part vegetable oil to 1 part vinegar to fill the jar to the brim, if necessary.
4 Done	Rotate the jar once a day for several days and check if additional oil-vinegar is necessary.
5 Done	The olives are ready to be consumed when they are no longer bitter to the taste. Can be stored in the refrigerator for at least 1 year.