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| Home -> [Appetizers, Condiments, Olives] -> [Epicurean olives Recipe] |
Epicurean olives
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Appetizers, Condiments, Olives |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Press each olive between fingers so marinade will penetrate. | | 2 | Place olives in at least a quart-sized jar with top and layer all ingredients except oil as you go. | | 3 | Pour in enough oil to cover, cover with lid and shake well. | | 4 | Refrigerate 3-4 days, shaking jar several times. | | 5 | Remove garlic if olives are to be saved for several weeks. | | 6 | If desired, more olives and garlic can be added to mixture. |
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