Mediterranean Olives (Olive Meditermttee) recipe
ingredients
225 g (8 oz) 1 1/3 cups black olives
225 g (8 oz) 1 1/3 cups green olives
30 ml (2 tbsp) chopped fresh marjoram
15 ml (1 tbsp) oregano
2 bay leaves
2 cloves garlic, sliced
8 whole peppercorns
1 lemon, quartered
1 sprig rosemary
Virgin olive oil
225 g (8 oz) 1 1/3 cups green olives
30 ml (2 tbsp) chopped fresh marjoram
15 ml (1 tbsp) oregano
2 bay leaves
2 cloves garlic, sliced
8 whole peppercorns
1 lemon, quartered
1 sprig rosemary
Virgin olive oil
method
1. Place all the first 9 ingredients in a clean wide-necked jar.
2. Pour in the olive oil then cover and seal with a greaseproof and foil lid.
3. Store in a cool, dark place, shaking every 2 or 3 weeks.
4. After 1 month the olives are ready for use.
5. Drain well before serving as an antipasto.
6. The oil can be used for salad dressings.
2. Pour in the olive oil then cover and seal with a greaseproof and foil lid.
3. Store in a cool, dark place, shaking every 2 or 3 weeks.
4. After 1 month the olives are ready for use.
5. Drain well before serving as an antipasto.
6. The oil can be used for salad dressings.
serving amount
makes 450 g (1 lb)
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