Recipe for Colleen Mcglynns Marinated Dry-Cured Olives 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
4 cup Dry-cured black olives
3 x Garlic cloves, peeled and crushed
2 sprg fresh rosemary
2 sprg fresh thyme
1 x Lemon, removed with a vegetable peeler , Zest of
1 x Orange, removed with a vegetable peeler , Zest of
3 x Fresh or 2 dried bay leaves
4 whl dried red chiles
3/4 cup Extra virgin olive oil
Instructions:
Instructions: Former restaurant chef McGlynn and her husband Ridgely Evers produce olive oil from their 4,500 trees in Healdsburg. McGlynn likes to marinate dry-cured olives, blanching them first to remove some of their salt.

INSTRUCTIONS: Bring a medium pot of water to a boil over high heat. Add the olives and simmer for 15 seconds, then drain well.

Place all remaining ingredients in a saucepan over low heat. When the mixture is warm, remove from heat. Add the olives and toss.

If the olives need more acidity, add lemon juice or a splash of red wine vinegar. Let marinate for a few hours at room temperature before serving.

Refrigerate for longer keeping, but bring to room temperature before serving.

Yields 1 quart.

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