Mes Olives Preferees (my Special Olives) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: plain Greek or Italian,
Directions:
: olives
2 shallots -- whole or sliced
4 cloves garlic, to 5 cloves
: barely crushed
: thyme, rosemary, fennel seed
: chives, sage -- fresh or
: dried
1/2 lemon -- juiced
: Worcestershire sauce
: Tabasco or hot pepper
: flakes
1 c olive oil
Place the olives in a jar with a tight-fitting lid.
Add to the jar shallots, garlic, a handful of fresh or dried herbs,
chopped or left whole, lemon juice, a few shakes of Worcestershire
sauce and a few drops of Tabasco or shakes of hot pepper flakes.
Pour olive oil to cover the olives and herbs and seal the lid. Shake a
couple of times to mix all ingredients well. Leave these olives to
plump in the oil and absorb the perfume of the herbs. As you use them
replenish the stock with more olives in the same oil mixture until it
at last seems too tired to do the job. The herb-scented oil is then
perfect for brushing on grilled foods as they finish or in other
cooking.
Shared by Sherilyn Schamber
Recipe By : A Culinary Journey in Gascony
From: Sherilyn Schamber
Source from luhu.jp
2 shallots -- whole or sliced
4 cloves garlic, to 5 cloves
: barely crushed
: thyme, rosemary, fennel seed
: chives, sage -- fresh or
: dried
1/2 lemon -- juiced
: Worcestershire sauce
: Tabasco or hot pepper
: flakes
1 c olive oil
Place the olives in a jar with a tight-fitting lid.
Add to the jar shallots, garlic, a handful of fresh or dried herbs,
chopped or left whole, lemon juice, a few shakes of Worcestershire
sauce and a few drops of Tabasco or shakes of hot pepper flakes.
Pour olive oil to cover the olives and herbs and seal the lid. Shake a
couple of times to mix all ingredients well. Leave these olives to
plump in the oil and absorb the perfume of the herbs. As you use them
replenish the stock with more olives in the same oil mixture until it
at last seems too tired to do the job. The herb-scented oil is then
perfect for brushing on grilled foods as they finish or in other
cooking.
Shared by Sherilyn Schamber
Recipe By : A Culinary Journey in Gascony
From: Sherilyn Schamber
Source from luhu.jp