| 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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