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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera Pop's Home Cured Olives Recipe There are many olive trees in California bearing olives at this time of the year which are going to waste. Just stop and ask if you can pick some. You pick them now when they are yellowish-green Here is my father's recipe for curing olives. Freshly picked olives (yellowish-green) Pick the olives and rinse. Soak olives in a solution of water and lye containing 2 oz of lye for each gallon of water. The olives should be covered. The next day rinse the olives until the lye is gone and soak in water for 24 hours. Rinse the olives and soak in a solution of 4 oz of salt to each gallon of water for a week and rinse. Soak the olives in 6 oz of salt to each gallon of water, soak another week and rinse. Finally put the olives in a solution of 8 oz of salt to each gallon of water and put into sterilized jars and follow directions for canning for longer storage, or just put the olives into the refrigerator for short term. You might get a white salt residue on the top, just remove it with a spoon, it does no harm. Lye is also called sodium hydroxide and you can order it from this web site: www.chemistrystore.com. Follow the directions carefully for its use. It can burn if it gets on your skin. Enjoy with our 2005 Sauvignon Blanc.

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