Oakville grocery's spanish olive mix
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unpitted Spanish olives |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Balsamic vinegar |
| 2 | 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 | Orange; removed with a zester , Zest of | |
Directions
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