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Mes Olives Preferees (my Special Olives)

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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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