CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
May 1994 |
1 |
Servings |
INGREDIENTS
3 |
c |
Mixed black and green |
|
|
brine-cured olives such |
|
|
as |
|
|
Kalamata |
|
|
picholine and |
|
|
Gaeta about 3/4 |
|
|
pound |
3 |
T |
Olive oil |
1 |
|
1/2 tablespo minced fresh |
|
|
rosemary up to 1 |
|
|
and/or thyme leaves or1 |
|
|
to |
|
|
1 1/2 |
|
|
teaspoons crumbled dried |
1 |
t |
Freshly grated lemon zest |
2 |
|
Garlic cloves, sliced thin |
|
|
lengthwise |
1/2 |
t |
Fennel seeds, or to taste |
|
|
crushed |
1/4 |
t |
Dried hot red pepper flakes |
|
|
or to taste |
INSTRUCTIONS
In a container with a tight-fitting lid combine all ingredients with
salt and pepper to taste and chill, shaking occasionally, at least 1
day and up to 1 week. Serve olives at room temperature. Makes 3 cups.
Gourmet May 1994 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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