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CATEGORY CUISINE TAG YIELD
Appetizers, Kooknet 2 Cups

INGREDIENTS

2 c Whole Green or Black Olives
1 Bay Leaf
2 sm Dried Chile Peppers
2 tb Capers; drained
12 Fresh Rosemary Leaves; or
1 ts Dried Rosemary; crumbled
2 Cloves Garlic; peeled
2 tb Celery Leaves; chopped
1 c Olive Oil

INSTRUCTIONS

Press each olive between fingers so marinade will penetrate. Place olives
in at least a quart-sized jar with top and layer all ingredients except oil
as you go. Pour in enough oil to cover, cover with lid and shake well.
Refrigerate 3-4 days, shaking jar several times. Remove garlic if olives
are to be saved for several weeks. If desired, more olives and garlic can
be added to mixture.
Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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