| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Pitted ripe olives |
| 3/4 |
c |
Pimiento-stuffed green olives |
| 3 |
|
Lemon slices |
| 3 |
|
Dried red chilies |
| 2 |
|
Garlic cloves, crushed |
| 1 |
ts |
Mustard seeds |
| 1 |
ts |
Black peppercorns |
| 3 |
|
Allspice berries |
| 1 3/4 |
c |
Olive oil |
INSTRUCTIONS
Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice
berries. Stir in olive oil and mix well. Spoon mixture into a large jar
with a tight-fitting lid. Screw on lid tightly and turn jar over several
times to ensure ingredients are well mixed.
Let olives marinate at least 1 week before serving, turning jar several
times a day. Store up to 6 months in a cool place.
NOTE: Use a mixture of corn oil and olive oil for a more economical
marinade. Add sprigs of dried herbs to marinade, if desired. To serve,
garnish with lemon twists and a fresh parsley sprig, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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