Michele Ocello's Green Olives
From Eliafamily
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: Frank Benedicto for the 2004 Elia Family Recipe Book.
Notes on attribution: This recipe originated with 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.
