Marinated Spanish Olives - Country Living Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1: 10-oz jar unpitted Spanish-,
2: Bay leaves, halved
-style olives, drained
4 Cloves: garlic, sliced
1 T: Chopped fresh or 1 t crushed,
1/4 cup: Red-wine vinegar,
-dried oregano,
1/2 cup: To 2/3 C cold water,
1/2 t: Ground cumin,
Fresh oregano sprig, opt.
1/2 t: Dried thyme leaves,
Directions:
1. In medium-size bowl, soak olives in cold water to cover 1 hour to
reduce their saltiness, changing water twice.
2. Drain and place olives in 1-pint jar. Add oregano, cumin, thyme,
bay leaves, garlic, and vinegar. Add enough water to cover the
olives. Seal and shake to mix.
3. Refrigerate olives to marinate at least 2 weeks before serving,
shaking jar occasionally. Just before serving, spoon olives into
serving dish, leaving marinade and herbs in jar. Garnish with fresh
oregano, if desired. Return any leftover olives to marinade in jar
and keep refrigerated. These olives will keep up to 2 months.
Country Living/Sept/94 Scanned & fixed by Di Pahl &
Submitted By DIANE PAHL On 10-02-94
Source from luhu.jp
reduce their saltiness, changing water twice.
2. Drain and place olives in 1-pint jar. Add oregano, cumin, thyme,
bay leaves, garlic, and vinegar. Add enough water to cover the
olives. Seal and shake to mix.
3. Refrigerate olives to marinate at least 2 weeks before serving,
shaking jar occasionally. Just before serving, spoon olives into
serving dish, leaving marinade and herbs in jar. Garnish with fresh
oregano, if desired. Return any leftover olives to marinade in jar
and keep refrigerated. These olives will keep up to 2 months.
Country Living/Sept/94 Scanned & fixed by Di Pahl &
Submitted By DIANE PAHL On 10-02-94
Source from luhu.jp
Tags
Appetizer