Name: Oakville Grocery's Spanish Olive Mix
Ingredients: 3 c Unpitted Spanish olives; 2 tb Olive oil; 2 tb Balsamic vinegar; 2 Garlic cloves; minced; 1 ts Minced fresh thyme; 1 ts Minced fresh oregano; 1/4 ts Minced fresh rosemary; 1/4 ts Hot red pepper flakes; 1/2 Orange; removed with a zester , Zest of

Unfortunately, discernment is an area where most Christians stumble. They exhibit little ability to measure the things they are taught against the infallible standard of God's Word, and they unwittingly engage in all kinds of unbiblical decision-making and behavior. In short, they are not armed to take a decidedly biblical stand against the onslaught of unbiblical thinking and attitudes that face them throughout their day.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Spanish		1	Servings

INGREDIENTS

3	c	Unpitted Spanish olives
2	tb	Olive oil
2	tb	Balsamic vinegar
2		Garlic cloves; minced
1	ts	Minced fresh thyme
1	ts	Minced fresh oregano
1/4	ts	Minced fresh rosemary
1/4	ts	Hot red pepper flakes
1/2		Orange; removed with a zester , Zest of

INSTRUCTIONS

Check specialty food markets for Spanish olives such as Arbequina,
Manzanilla and Farga Aragon. If you can't find them, substitute other
unpitted olives, aiming for a variety of colors, sizes and textures.
INSTRUCTIONS: Combine all ingredients in a large bowl. Let stand at
cool-room temperature for at least 12 hours before serving.
Olives may remain at room temperature for up to 36 hours but should be
refrigerated after that.
Yields 3 cups.
©1998 San Francisco Chronicle Page 1/ZZ1
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Apr 19,
1998

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