| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
May 1992 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Jar large green |
|
|
pimiento-stuffed Spanish |
|
|
10-ounce |
|
|
olives |
| 3 |
|
Fresh oregano sprigs |
| 3 |
|
Garlic cloves, crushed |
| 2 |
|
Lemon wedges |
| 10 |
|
Whole black peppercorns |
| 3 |
T |
Fresh lemon juice |
INSTRUCTIONS
Drain olives, reserving brine. Rinse olives; drain well. Layer olives,
oregano sprigs, garlic, lemon wedges and peppercorns in olive jar.
(Reserve for another use any olives that do not fit in jar.) Add fresh
lemon juice to jar. Add enough reserved brine to fill jar. Place lid
tightly on jar; shake well. Let olives marinate at least 1 week in
refrigerator. (Can be prepared up to 1 month ahead. Keep
refrigerated.) Makes about 1 1/2 cups. Bon Appetit May 1992
Converted by MC_Buster. Converted by MM_Buster v2.0l.
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