Recipe for Epicurean Olives

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Yield:

2 Cups

Ingredients:

Amount	Ingredient
2 cup	Whole Green or Black Olives
1 x	Bay Leaf
2 sm	Dried Chile Peppers
2 tbl	Capers, drained
12 x	Fresh Rosemary Leaves, or
1 tsp	Dried Rosemary, crumbled
2 x	Cloves Garlic, peeled
2 tbl	Celery Leaves, chopped

Instructions:

Instructions: 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.

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... Epicure Chopped Liver :: Epinards Aux Pois Chiches (Spinach and Chickpeas) ...