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| Olives (Photo credit: jurvetson) |
These are good for serving as an appetizer, or may be added to salads. You can find potted rosemary at many nurseries and organic markets.
You will need:
2 cups pitted green olives
2 cups pitted black olives
3 cups olive oil (preferably extra virgin)
5 cloves garlic, minced
1 teaspoon red pepper flakes
2 teaspoon grated lemon peel
2 teaspoon dried oregano
4 or 5 sprigs fresh rosemary
Here's how:
Combine the green and black olives, olive oil, garlic, red pepper flakes, lemon peel and oregano. Divide the olives between 4 or 5 clear glass jars with tight-fitting lids and stick a sprig of rosemary down the side of each one. Refrigerate.
Yield: five 8-ounce jars
Preparation time: 20 minutes
Storage time: 2 weeks, refrigerated
Packaging ideas: Cover the lids of the jars with brown paper and tie in place with twine for a rustic look. Insert a bay leaf into the knot if desired.
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