How Do You Season Olives While Curing?
After curing green olives, you store them in a brine solution so that they can last. With the right seasonings, the very practical brine solution turns into a delicious olive marinade that can be used in other dishes. Each quart jar should contain a vinegar-and-water mixture; one part vinegar goes well with two parts water. Make the brine solution by adding 4 tbs. salt per quart of water. Cut one lemon into quarters; place two quarters in each jar. Add an extra quarter if you particularly enjoy lemon flavoring. Peel garlic cloves, slice carefully and add two or three per jar. Add 2 tbs. dried oregano to the jar. Add 1 tbs. cumin to the jar. If you like foods with a kick, add 1 tsp. red pepper flakes. Marinate olives for at least 1 night before serving.
