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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Extra-virgin olive oil

  2. 1/4 cup 59ml Water

  3. 1/4 cup 59ml White wine

  4. 4 cups 948ml Garlic cloves - peeled, and (large) Smashed with knife

  5. 1 lb 454g / 16oz Drained mixed olives - (abt 3 cups) Such as Gaeta, Nicoise and picholine

  6. 3 Lemon slices,

  7. 1/4"-thick

  8. 1 Fresh thyme bunch (large)

  9. 2 Bay leaves

  10. 2 Dried red chiles

  11. 1 tablespoon 15ml Minced fresh rosemary

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil, water, wine and garlic in saucepan over medium-high heat until boiling. Remove from heat, cover and let rest 30 minutes. Put olives in sieve. Rinse under cold running water until water runs clear. Shake to remove excess water. Put olives, lemon slices, thyme, bay leaves, chiles and rosemary in clean 1-quart jar. Add warm oil mixture. Cover tightly; shake to combine well. Marinate at room temperature 5 hours, then refrigerate. (Olives will keep up to 1 month.) Before serving, let come to room temperature and drain. This recipe yields 20 to 24 servings. Each of 24 servings: 57 calories; 154 mg sodium; 0 cholesterol; 6 grams fat; 1 gram carbohydrates; 0 protein; 0.27 gram fiber.

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