Marinated Olives
Author: "Half-Baked Gourmet Party Food," by Jan Turner Hazard
Ingredients/Directions
1 pound Kalamata olives
1/4 cup olive oil
2 teaspoons chopped garlic
1 teaspoon minced fresh rosemary or thyme
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper
1 bay leaf
Crush olives slightly with the side of a chef's knife. Combine remaining ingredients in a large bowl. Add olives and toss. Cover and refrigerate at least 24 hours, stirring occasionally. Remove bay leaf. Spoon into sterilized decorative jar. Olives must be kept refrigerated.
Recipes
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