8 to 10 quarts raw, firm and dark olives
(pick olives the first two weeks of November)
4 1/2 boxes kosher salt
Preparation:
Cut olives lengthwise 3 times but not into the pit. Put olives in a crock, cover with water and add 1 1/2 boxes salt. Let set 1 week then rinse. Water and salt again and let set 1 week. Rinse, add water and salt and let set 15 days. Rinse well.
Put olives back in crock. Fill crock with combination of 5 1/2 to 6% vinegar and olive oil in a 1/8 olive oil to 7/8 vinegar mixture. Let set for several months until olives are well seasoned.
History:
This recipe came along with the house and olive tree in the front yard on Castile Lane. Ellen Beale, the former owner, provided the recipe when we bought the house. The olive tree is long gone and Ellen passed on too.
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