Recipe - Colleen Mcglynns Marinated Dry-Cured Olives

4 cup Drycured black olives
3 Garlic cloves; peeled and
crushed
2 Sprigs fresh rosemary
2 Sprigs fresh thyme
1 Lemon; removed with a
vegetable peeler , Zest of
1 Orange; removed with a
vegetable peeler , Zest of
3 Fresh or 2 dried bay leaves
4 Whole dried red chiles
Three fourths cup Extra virgin olive oil
Lemon juice or red wine
vinegar; (optional)

Former restaurant chef McGlynn and her husband Ridgely Evers produce olive
oil from their 4,500 trees in Healdsburg. McGlynn likes to marinate
drycured olives, blanching them first to remove some of their salt.

INSTRUCTIONS: Bring a medium pot of water to a boil over high heat. Add the
olives and simmer for 15 seconds, then drain well.

Place all remaining ingredients in a saucepan over low heat. When the
mixture is warm, remove from heat. Add the olives and toss.

If the olives need more acidity, add lemon juice or a splash of red wine
vinegar. Let marinate for a few hours at room temperature before serving.

Refrigerate for longer keeping, but bring to room temperature before
serving. Yields 1 quart.

©1998 San Francisco Chronicle Page 1/ZZ1
Posted to CHILEHEADS DIGEST by Judy Howle howle@ebicom.net on Apr 19,
1998