Oakville Grocery's Spanish Olive Mix

Categories: None

Serves: 1 Servings

Ingredients:

3 c Unpitted Spanish olives
2 tb Olive oil
2 tb Balsamic vinegar
2 Garlic cloves; minced
1 ts Minced fresh thyme
1 ts Minced fresh oregano
1/4 ts Minced fresh rosemary
1/4 ts Hot red pepper flakes
1/2 Orange; removed with a
-zester , Zest of

Instructions:
Check specialty food markets for Spanish olives such as Arbequina,
Manzanilla and Farga Aragon. If you can't find them, substitute other
unpitted olives, aiming for a variety of colors, sizes and textures.

INSTRUCTIONS: Combine all ingredients in a large bowl. Let stand at
cool-room temperature for at least 12 hours before serving.

Olives may remain at room temperature for up to 36 hours but should be
refrigerated after that.

Yields 3 cups.

©1998 San Francisco Chronicle Page 1/ZZ1
Posted to CHILE-HEADS DIGEST by Judy Howle on Apr 19,
1998

Previous: Oakcakes | Next: Oakwood Feed Store Chili