| 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 |
lg |
Garlic cloves; crushed |
| 2 |
|
Lemon wedges |
| 10 |
|
Whole black peppercorns |
| 3 |
tb |
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
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