| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Condiments, French, Restaurant/ | 1 | Servings |
INGREDIENTS
| 2 | c | Plain Greek or Italian |
| olives | ||
| 2 | Shallots, whole or sliced | |
| 4 | c | Garlic, to 5 cloves barely |
| crushed | ||
| Thyme, rosemary fennel | ||
| seed chives sage fresh | ||
| or dried | ||
| 1/2 | Lemon, juiced | |
| Worcestershire sauce | ||
| Tabasco or hot pepper flakes | ||
| 1 | c | Olive oil |
INSTRUCTIONS
Place the olives in a jar with a tight-fitting lid. Add to the jar shallots, garlic, a handful of fresh or dried herbs, chopped or left whole, lemon juice, a few shakes of Worcestershire sauce and a few drops of Tabasco or shakes of hot pepper flakes. Pour olive oil to cover the olives and herbs and seal the lid. Shake a couple of times to mix all ingredients well. Leave these olives to plump in the oil and absorb the perfume of the herbs. As you use them replenish the stock with more olives in the same oil mixture until it at last seems too tired to do the job. The herb-scented oil is then perfect for brushing on grilled foods as they finish or in other cooking. Shared by Sherilyn Schamber Recipe By : A Culinary Journey in Gascony Posted to MC-Recipe Digest V1 #240 Date: Wed, 09 Oct 1996 15:42:48 -0700 From: Sherilyn Schamber <sherschm@concentric.net> NOTES : I put a cupful of these shiny, plump black berrries in a hand blown glass bowl andset it next to the apertif tray. Whoosh, they start to disappear...
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