Recipe - Oakville Grocerys Spanish Olive Mix

3 cup Unpitted Spanish olives
2 tablespoon Olive oil
2 tablespoon Balsamic vinegar
2 Garlic cloves; minced
1 teaspoon Minced fresh thyme
1 teaspoon Minced fresh oregano
One fourth teaspoon Minced fresh rosemary
One fourth teaspoon Hot red pepper flakes
One half Orange; removed with a
zester , Zest of

Check specialty food markets for Spanish olives such as Arbequina,
Manzanilla and Farga Aragon. If you can't find them, substitute other
unpitted olives, aiming for a variety of colors, sizes and textures.

INSTRUCTIONS: Combine all ingredients in a large bowl. Let stand at
coolroom temperature for at least 12 hours before serving.

Olives may remain at room temperature for up to 36 hours but should be
refrigerated after that.

Yields 3 cups.

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