| 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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