Colleen Mcglynn’s Marinated Dry-cured Olives

The present toleration of abortion is deeply rooted in this new kind of individualism and personal rights movement. The pro-abortion people always argue that a woman has a right to control her own body and therefore she has the right to abort any intrusion into that body. Yet society recognizes rights must be limited when they conflict with another person’s rights. And certainly the person in the womb of the mother has rights.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables			1	Servings

INGREDIENTS

4	c	Dry-cured black olives
3		Garlic cloves, peeled and
		crushed
2		Sprigs fresh rosemary
2		Sprigs fresh thyme
1		Lemon, removed with a
		vegetable peeler Zest
		of
1		Orange, removed with a
		vegetable peeler Zest
		of
3		Fresh or 2 dried bay leaves
4		Whole dried red chiles
3/4	c	Extra virgin olive oil
		Lemon juice or red wine
		vinegar optional

INSTRUCTIONS

Former restaurant chef McGlynn and her husband Ridgely Evers produce
olive oil from their 4,500 trees in Healdsburg. McGlynn likes to
marinate dry-cured olives, blanching them first to remove some of
their salt.  INSTRUCTIONS: Bring a medium pot of water to a boil over
high heat.  Add the olives and simmer for 15 seconds, then drain well.
Place all remaining ingredients in a saucepan over low heat. When the
mixture is warm, remove from heat. Add the olives and toss.  If the
olives need more acidity, add lemon juice or a splash of red  wine
vinegar. Let marinate for a few hours at room temperature before
serving.  Refrigerate for longer keeping, but bring to room temperature
before  serving. Yields 1 quart.  Â©1998 San Francisco Chronicle Page
1/ZZ1 Posted to CHILE-HEADS  DIGEST by Judy Howle <howle@ebicom.net> on
Apr 19, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 223 Calories From Fat: 18 Total Fat: 2.2g Cholesterol: 0mg Sodium: 599.6mg Potassium: 1646.3mg Carbohydrates: 51.4g Fiber: 10.7g Sugar: 28.6g Protein: 9.1g