Olives - Greek Style

By Ruth Kozak

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I have visited and lived in Greece for nearly 30 years. For two years, I lived in a small stone shepherd's cottage in the mountains of Evvia. I had no electricity or modern comforts, but I was surrounded by citrus and olive groves and woke each morning to the sound of sheep bells and donkeys braying.

At the edge of my porch, there was an old olive tree. In the autumn, I collected olives, stored them in a crockery pot and mixed up the ingredients (many of them locally grown) to make my own olives.

Much to my delight, I have found olives for sale here on the Coast, usually in September or October. I buy them by the 10-pound bag, and even though I don't have a crockery pot, they are easily stored in a pail until ready to be put into jars. This year they made unusual Christmas gifts for my friends.


this recipe is for 1 lb. of olives so multiply it according to the amount you wish to make.


- 1 lb green olives

- salt

- 3/4 cup olive oil

- 1/4 cup wine vinegar

- 1 small clove garlic, minced (or more if desired)

- 1 tsp. oregano (preferably the kind purchased in Greek or Mediterranean stores)

- 1 large bay leaf

- lemon juice to taste, add lemon rind if desired.


1. Wash the olives and cut two slits in each one. Place in crockery pot or pail, and cover with salt water (1 cup salt to each 3 1/2 cups of water)

2. Place a plate on top to keep them submerged. Put in a cool shaded spot for two weeks.

3. Drain and rinse the olives well with lots of cold water.

4. Fill sterile jars with the olives

5. Mix the remaining ingredients and pour into the jars of olives. Shake to blend. Allow to marinate at least two weeks. Every time you want to use, shake the jar to mix. Keep refrigerated once in the marinade.

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