Recipe - Mes Olives Preferees (My Special Olives)

2 cup Plain Greek or Italian
olives
2 Shallots; whole or cut or sliced up
4 cup Garlic, to 5 cloves; barely
crushed
Thyme, rosemary, fennel
seed, chives, sage; fresh
or dried
One half Lemon; juiced
Worcestershire sauce
Tabasco or hot pepper flakes
1 cup Olive oil

Place the olives in a jar with a tightfitting lid.

Add to the jar shallots, garlic, a handful of fresh or dried herbs, chopped
or left whole, lemon juice, a few shakes of Worcestershire sauce and a few
drops of Tabasco or shakes of hot pepper flakes.

Pour olive oil to cover the olives and herbs and seal the lid. Shake a
couple of times to mix all ingredients well. Leave these olives to plump
in the oil and absorb the perfume of the herbs. As you use them replenish
the stock with more olives in the same oil mixture until it at last seems
too tired to do the job. The herbscented oil is then perfect for brushing
on grilled foods as they finish or in other cooking.

Shared by Sherilyn Schamber
Recipe By : A Culinary Journey in Gascony

Posted to MCRecipe Digest V1 #240

Date: Wed, 09 Oct 1996 15:42:48 0700

From: Sherilyn Schamber sherschm@concentric.net

NOTES : I put a cupful of these shiny, plump black berrries in a hand
blown glass bowl andset it next to the apertif tray. Whoosh, they

start to disappear...