Epicurean olives
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Whole Green or Black Olives |
| 1 | Bay Leaf | |
| 2 | smalls | Dried Chile Peppers |
| 2 | tablespoons | Capers; drained |
| 12 | Fresh Rosemary Leaves; or | |
| 1 | teaspoon | Dried Rosemary; crumbled |
| 2 | Cloves Garlic; peeled | |
| 2 | tablespoons | Celery Leaves; chopped |
| 1 | cup | Olive Oil |
Directions
Press each olive between fingers so marinade will penetrate. Place olives in at least a quart-sized jar with top and layer all ingredients except oil as you go. Pour in enough oil to cover, cover with lid and shake well. Refrigerate 3-4 days, shaking jar several times. Remove garlic if olives are to be saved for several weeks. If desired, more olives and garlic can be added to mixture.
Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA