Epicurean olives
- Main Ingredient: Olives
- Course: Appetizers Condiments
- Yield:
Epicurean olives ingredients
- 2 c Whole Green or Black Olives
- 1 Bay leaf
- 2 small Dried chili peppers
- 2 T capers, drained
- 12 Fresh Rosemary Leaves, or
- 1 t Dried rosemary, crumbled
- 2 Clove garlic, peeled
- 2 T Celery leaves, chopped
- 1 c olive oil
Cooking Epicurean olives
1. Press each olive between fingers so marinade will penetrate.
2. 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.
3. Refrigerate 3-4 days, shaking jar several times.
4. Remove garlic if olives are to be saved for several weeks.
5. If desired, more olives and garlic can be added to mixture.
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