| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Mixed black and green brine-cured olives; such as Kalamata, |
|
|
; picholine, and |
|
|
; Gaeta (about 3/4 |
|
|
; pound) |
| 3 |
tb |
Olive oil |
| 1 |
|
1/2 tablespo minced fresh rosemary; up to 1 |
|
|
; and/or thyme leaves or1 to 1 1/2 |
|
|
; teaspoons crumbled dried |
| 1 |
ts |
Freshly grated lemon zest |
| 2 |
|
Garlic cloves; sliced thin |
|
|
; lengthwise |
| 1/2 |
ts |
Fennel seeds; or to taste, |
|
|
; crushed |
| 1/4 |
ts |
Dried hot red pepper flakes; or to taste |
INSTRUCTIONS
In a container with a tight-fitting lid combine all ingredients with salt
and pepper to taste and chill, shaking occasionally, at least 1 day and up
to 1 week.
Serve olives at room temperature.
Makes 3 cups.
Gourmet May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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