| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Appetizers, Garlic | 2 | Servings | ||
INGREDIENTS
| 2 | c | Canned green olives; drained |
| 2 | Garlic cloves; slivered | |
| 3 | sl | Lemon (thin slices) |
| 1 | ts | Black peppercorns |
| 3 | Bay leaves | |
| Whole sprigs dried thyme OR- Basil -OR- oregano (optional) | ||
| 1/4 | c | Sherry or vinegar |
| Olive oil |
INSTRUCTIONS
Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors. Makes 2 cups (C) 1992 The Los Angeles Times From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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