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== Ingredients ==

*1 (19 lb.) case green olives (which are usually ready in September)
*2 c. water
*1 c. white vinegar
*Several cloves garlic
*Pickling salt
*Pickling spice
*Salt
*Fennel seeds
*Oregano
*Hot pepper flakes (optional)

== Directions ==

Crack olives with mallet (do not smash; you just want to split them).  Soak olives in water with half a box of pickling salt.  Change water every day for the next 5 days.

Get several jars.  Mix 2 cups of water to 1 cup of white vinegar.  Put olives in jars.  Add water and vinegar mixture to each jar along with 2 teaspoons salt, 2 teaspoons pickling spice, 2 teaspoons fennel, and 2 cloves of garlic.  Close the jars and wait for the great taste, sometime around Thanksgiving.

To serve, rinse olives and place them in a serving dish.  Drizzle with olive oil and sprinkle with oregano, fennel seed, and fresh chopped garlic.  If you want a little kick, add a touch of hot pepper flakes.

== Attribution ==

Submitted by: [[Josephine Benedicto|Frank Benedicto]] for the 2004 Elia Family Recipe Book.

Notes on attribution:  This recipe originated with [[Angela Ocello|Mike Ocello]] and was carried on by [[Josephine Benedicto]].  These have been enjoyed by the family every year.  Our holidays would not be complete without them.

[[Category:Vegetable and Fruit Recipes]]