Epicurean Olives Recipe
Recipe
Ingredients
2 cup whole green or black olives
1 bay leaf
2 small dried chile peppers
2 tbsp capers, drained
12 fresh rosemary leaves, or
1 tsp dried rosemary, crumbled
2 cloves garlic, peeled
2 tbsp celery leaves, chopped
1 cup olive oil
Recipe
Preparation
Press each olive between fingers so marinade will penetrate. Place
olives in at least a quart-sized jar with top and layer all
ingredients except oil as you go. Pour in enough oil to cover, cover
with lid and shake well. Refrigerate 3-4 days, shaking jar several
times. Remove garlic if olives are to be saved for several weeks. If
desired, more olives and garlic can be added to mixture.
Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine
Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Servings:
2
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