Fatima Saada's Palestinian Style Olives
|Olives||1 Quart (freshly picked)|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|For green olives|
|Garlic||5 Clove (25 gm)|
|Olive oil||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|For black olives|
|Vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as needed to cover)|
1 Create 2 slits around the circumference of each olive or use a wooden block or hammer to break the skin of the olives and slightly bruise.
2 Prepare a salt-water solution with enough salt.
3 With a tea towel covered with a glass plate, press all the olives under the water
4 Every other day pour off the darkened water from the salt, drawing out the bitterness.
5 Rinse, and cover with fresh salt-water solution.
6 Continue for 10 to 14 days and begin tasting after the tenth day.
7 When it tastes as per your preference, rinse the olives.
8 For green olives: Pack a 2-inch layer of olives at the bottom of a sterile jar.
9 Squeeze juice from the lemons, then quarter and add quartered lemons, pulp, and skin between every 2 inches of olives.
10 Add peeled garlic cloves.
11 Pour in the lemon juice and a few tablespoons of lightly salted water.
12 Top with enough olive oil to meet all edges of the jar.
13 Cover the olives to seal.
14 If available, use grape leaves to push olives entirely down under the water and to add a lovely sour taste.
15 Otherwise crumble parchment paper.
16 Seal with a lid and store in the refrigerator.
17 For black olives: Pack a 2-inch layer of olives, then add garlic and 2 sprigs of rosemary, and complete packing the jar.
18 Finish with vinegar and salt water solution.
19 Seal with parchment paper, and oil.
20 Serve as desired.