Oakville grocery's spanish olive mix

Yield: 1 Servings

Measure Ingredient
3 cups Unpitted Spanish olives
2 tablespoons Olive oil
2 tablespoons Balsamic vinegar
2 \N Garlic cloves; minced
1 teaspoon Minced fresh thyme
1 teaspoon Minced fresh oregano
¼ teaspoon Minced fresh rosemary
¼ teaspoon Hot red pepper flakes
½ \N Orange; removed with a zester , Zest of

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@...> on Apr 19, 1998

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