| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Pitted ripe olives |
| 3/4 | c | Pimiento-stuffed green olives |
| 3 | Lemon slices | |
| 3 | Dried red chilies | |
| 2 | Garlic cloves, crushed | |
| 1 | ts | Mustard seeds |
| 1 | ts | Black peppercorns |
| 3 | Allspice berries | |
| 1 3/4 | c | Olive oil |
INSTRUCTIONS
Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice berries. Stir in olive oil and mix well. Spoon mixture into a large jar with a tight-fitting lid. Screw on lid tightly and turn jar over several times to ensure ingredients are well mixed. Let olives marinate at least 1 week before serving, turning jar several times a day. Store up to 6 months in a cool place. NOTE: Use a mixture of corn oil and olive oil for a more economical marinade. Add sprigs of dried herbs to marinade, if desired. To serve, garnish with lemon twists and a fresh parsley sprig, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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