Epicurean Olives

* Exported from MasterCook *

EPICUREAN OLIVES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Kooknet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Whole Green or Black Olives
1 Bay Leaf
2 sm Dried Chile Peppers
2 tb Capers -- drained
12 Fresh Rosemary Leaves -- or
1 t Dried Rosemary -- crumbled
2 Cloves Garlic -- peeled
2 tb Celery Leaves -- chopped
1 c Olive Oil

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



- - - - - - - - - - - - - - - - - -