INGREDIENTS

INSTRUCTIONS

Date: Thu, 8 Feb 1996 16:01:01 -0500
From: Jbroccoli@aol.com
Hi all, has been too long since I contributed anything to this group -
I'll blame it on the recent birth (1/24/96) of my daughter, Amanda Kay.
Anyway, my wife came home from Costco/Price Club the other day with an
enormous (3 lbs) jar of stuffed spanish olives. Knowing full well that I
would never drink enough martinis to consume that quantity of olives, I
decided to find another use for them. I took:
I chopped up the chiles, seeds and all, and sliced the garlic cloves. The
olive oil went into a sauce pan and was heated. Chiles and garlic were
added and allowed to simmer for a few minutes at low heat. I placed the
olives in a clean container and poured the hot oil mixture over them. Allow
to cool and then cover and refrigerate for at least 24 hours. The result
are some extremely tasty olives that can be snacked as is or used in other
recipes. This morning I chopped up a few of the olives along with some
chile pieces and combined with cream cheese. Pretty good when spread on a
bagel!
CHILE-HEADS DIGEST V2 #236
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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