| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| July 1990 | 1 | servings | ||
INGREDIENTS
| 1/2 | Lemon; sliced thin | |
| 1/4 | c | Fresh lemon juice |
| 3 | lg | Shallots; sliced thin |
| 3 | tb | Chopped fresh rosemary or 1 tablespoon |
| ; crumbled dried | ||
| 1 | ts | Dried hot red pepper flakes |
| Two 6-ounce cans ripe olives; drained (about 3 | ||
| ; cups) | ||
| 1 1/2 | c | Olive oil; about |
INSTRUCTIONS
In a 1-quart glass jar with a tight-fitting lid combine the sliced lemon, the lemon juice, the shallots, the rosemary, and the red pepper flakes. In a saucepan of boiling water blanch the olives for 1 minute, drain them well in a colander, and add them to the jar while they are still warm. Add enough oil to the jar to just cover the olives. Seal the jar with the lid and shake it several times to combine and distribute the ingredients. Let the olives stand in a cool, dark place, shaking them daily, for 3 days. The olives keep, covered and chilled, indefinitely. Makes about three cups. Gourmet July 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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