| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Appetizers, Italian, Lunch, Snacks, Vegetarian |
2 |
Cups |
INGREDIENTS
| 1 |
|
Garlic clove, finely sliced |
|
|
Zest of 1 orange, cut into small pieces |
| 1/2 |
tb |
Fennel seeds |
| 2 |
c |
Oil cured black olives |
INSTRUCTIONS
At least several hours before planning to serve them, mix the garlic,
zest & fennel seeds with the olives. Leave them at room temperature
fro several hours, or cover & keep in the refrigerator for up to 2
weeks. Serve at room temperature by themselves or as part of an
antipasto.
**NOTE: Avoid using Kalamata olives coz they are too salty &
California Black Olives coz they are too bland.
Carol Field, "Italy in Small Bites"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”