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Herb Olives

the.instructor's picture
Ingredients
  Bay leaf 1
  Salad oil/Olive oil 1 Cup (16 tbs) (Add More, If Needed)
  Rosemary leaves 12
  Garlic 2 Clove (10 gm)
  Olives 2 Cup (32 tbs), unpitted (Ripe / Green)
  Dried red chilies 2 Small (Hot)
  Drained capers 2 Tablespoon
  Finely chopped celery 2 Tablespoon (Leaves)
Directions

Press each olive gently between a nutcracker or the fingers so the marinade can penetrate the olives.
Place olives in a jar, interspersed with all the ingredients except oil.
Pour in enough oil to cover olives.
Cover jar and shake well.
Refrigerate 3 or 4 days before using; shake jar several times during this time.
Remove garlic if olives are stored for any length of time.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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