Epicurean Olives Recipe


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Epicurean Olives Recipe : Recipes 4U

 

Epicurean Olives Recipe

Recipe Ingredients

2 cup whole green or black olives
1 bay leaf
2 small dried chile peppers
2 tbsp capers, drained
12 fresh rosemary leaves, or
1 tsp dried rosemary, crumbled
2 cloves garlic, peeled
2 tbsp celery leaves, chopped
1 cup olive oil

Recipe Preparation

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

 

 

Servings: 2

 

 

 

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Epicurean Olives Recipe from the Recipes 4U Cookbook

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This Epicurean Olives Recipe is one of our Appetizer Recipes, which are collected from visitor submissions and `free to use` sources. It goes without saying that, as we have over 50,000 recipes in our cookbook it would be a seriously difficult task to prepare and eat every recipe in the collection, so take care and plan carefully. If you spot any thing that looks wrong, please let us know.


 

Epicurean Olives Recipe

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