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Herbed Olives (may94)

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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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