| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Rinsed and drained brine-cured; (about 10 ounces) |
|
|
; greenolives |
| 9 |
|
Thin round slices of lemon |
| 1 |
ts |
Coriander seeds; crushed |
| 1 |
ts |
Black peppercorns; crushed coarse |
| 1 |
c |
Olive oil |
INSTRUCTIONS
In a 2-cup decorative jar make layer of 1/2 cup of the olives, top it with
3 slices of the lemon, and sprinkle the lemon with a third of the coriander
seeds and a third of the peppercorns. Make 2 more layers in the same
manner, pour the oil into the jar, and chill the olives for 2 weeks. The
olives keep for several months, chilled. Serve the olives at room
temperature as an hors d'oeuvre or as a garnish for salads.
Makes about 1 1/2 cups.
Gourmet December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Can’t change? Jesus frees us”