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Lemon-rosemary-marinated Ripe Olives

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CATEGORY CUISINE TAG YIELD
July 1990 1 Servings

INGREDIENTS

1/2 Lemon, sliced thin
1/4 c Fresh lemon juice
3 Shallots, sliced thin
3 T Chopped fresh rosemary or 1
tablespoon
crumbled dried
1 t Dried hot red pepper flakes
Two 6-ounce cans ripe
olives drained about 3
cups
1 1/2 c Olive oil, about

INSTRUCTIONS

In a 1-quart glass jar with a tight-fitting lid combine the sliced
lemon, the lemon juice, the shallots, the rosemary, and the red  pepper
flakes. In a saucepan of boiling water blanch the olives for 1  minute,
drain them well in a colander, and add them to the jar while  they are
still warm. Add enough oil to the jar to just cover the  olives. Seal
the jar with the lid and shake it several times to  combine and
distribute the ingredients. Let the olives stand in a  cool, dark
place, shaking them daily, for 3 days. The olives keep,  covered and
chilled, indefinitely.  Makes about three cups.  Gourmet July 1990
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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