| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
(20 ounces) pitted good quality green olives |
| 4 |
|
Peeled cloves garlic |
| 1/2 |
c |
Extra virgin olive oil (if the olives are packed in olive oil, then use the oil from the jar) |
| 2 |
tb |
Lemon juice |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Puree all of the ingredients in a food processor; season to taste with salt
and pepper. Transfer to a jar and pour 1/4-inch of olive oil over the top
to preserve; refrigerate for 2 weeks or freeze for longer.
Yield: 2 cups
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6711
Posted to MC-Recipe Digest V1 #285
Date: Thu, 7 Nov 1996 23:38:29 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“You can spurn God’s love for only so long”