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Recipe by: ariËnne
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See below ingredients and instructions of the recipe
2 c Canned green olives; drained Whole sprigs dried thyme
2 Garlic cloves; slivered -OR- Basil -OR- oregano
3 sl Lemon (thin slices) -(optional)
1 ts Black peppercorns 1/4 c Sherry or vinegar
3 Bay leaves Olive oil
Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of
thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or
overnight to blend flavors.
Makes 2 cups
(C) 1992 The Los Angeles Times
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