Recipe - Herbed Olives And Onions

1 pound Olives rinsed of any
Brine
2 tablespoon White wine vinegar
2 tablespoon Tarragon vinegar
One half cup Olive oil
4 ounce Cocktail onions (1 jar)
2 Tarragon sprigs
2 Parsley sprigs
Sablefish to taste

In a large clean glass jar with lid, combine olives, vinegars, olive oil,
cocktail onions, tarragon sprigs, parsley sprigs, and salt. Shake well.
Marinate at room temperature, shaking jar occasionally, for at least 12
hours. Serve immediately with a little of the marinade and the onions, and
the parsley sprigs for garnish, or store in marinade up to 6 months in the
refrigerator.

Makes 1 pound.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip