Epicurean Olives Recipe
Yield: 2 CupsRecipe by luhu.jp
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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp