| 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. ©1998 San Francisco Chronicle Page 1/ZZ1 Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Apr 19, 1998
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”