INGREDIENTS

INSTRUCTIONS

Date: Sun, 10 Mar 1996 08:45:56 -0600
From: Judy Howle <howle@EbiCom.net>
Here are some interesting recipes I found today on the WWW.  Susan Feniger
and Mary Sue Milliken of CITY and Border Grill restaurants in Los Angeles
share their own special, exotic, mostly-Mexican cuisine with viewers on Too
Hot Tamales. (TV FOOD NETWORK) http://www.foodtv.com/reclist.htm#spice
Rinse the olives thoroughly under cold running water. Crack them with a
hammer or the side of a heavy chefs knife (be careful not to crack the
pit). In a large glass jar, place a single layer of olives and sprinkle
them with coriander seeds and oregano. Scatter a few slices of garlic on
top and make another layer in the same way. Continue until you have used
all the olives and spices, then add enough olive oil so that the olives are
completely covered. Leave in a dark place for 2 to 3 weeks.
Drain and serve as needed and, after the olives have been consumed, use the
oil for a vinaigrette.
CHILE-HEADS DIGEST V2 #265
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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