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.
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)
Step by Step Instructions
Step 1:
Bang each olive with a mallet to split the olives.
Step 2:
Place all the ingredients in a large bowl, toss well and marinate for 1 hour tossing the ingredients every 20 minutes.
Step 3:
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.
Step 4:
Rotate the jar once a day for several days and check if additional oil-vinegar is necessary.
Step 5:
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.
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