Marinate Olives Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: text,
Directions:
for black olives:
1 lb brine-cured black olives, rinsed of brine
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon red pepper flakes
Olive oil
For Green Olives:
1 lb brine-cured green olives, rinsed of brine
4 cloves garlic, crushed
2 tablespoons dried oregano
2 thin orange or lemon zest strips
Olive oil
Select either the black or green olives to prepare, or prepare both.
Combine all the ingredients in a bowl, adding olive oil as needed to cover.
Toss well to combine. Cover and refrigerate for at least 2 days. Bring to
room temperature before serving.
Makes 1 or 2 lb
Whichever of these two different preparations you choose, be sure to
marinate the olives for at least 2 days before setting them out with drinks
as part of a meze or tapas table. They will keep very well for up to a
week in the refrigerator.
Makes 1 or 2 lb
Facts per Serving
Calories: 96
Fat: 9g
Fiber: 1g
Contributor: Source: Taverna
1999 Cooking.com
NYC Nutrilink: N0^00000
Source from luhu.jp
1 lb brine-cured black olives, rinsed of brine
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon red pepper flakes
Olive oil
For Green Olives:
1 lb brine-cured green olives, rinsed of brine
4 cloves garlic, crushed
2 tablespoons dried oregano
2 thin orange or lemon zest strips
Olive oil
Select either the black or green olives to prepare, or prepare both.
Combine all the ingredients in a bowl, adding olive oil as needed to cover.
Toss well to combine. Cover and refrigerate for at least 2 days. Bring to
room temperature before serving.
Makes 1 or 2 lb
Whichever of these two different preparations you choose, be sure to
marinate the olives for at least 2 days before setting them out with drinks
as part of a meze or tapas table. They will keep very well for up to a
week in the refrigerator.
Makes 1 or 2 lb
Facts per Serving
Calories: 96
Fat: 9g
Fiber: 1g
Contributor: Source: Taverna
1999 Cooking.com
NYC Nutrilink: N0^00000
Source from luhu.jp