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Recipe by: guenael
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See below ingredients and instructions of the recipe
2 c Canned green olives; drained
2 Garlic cloves; slivered
3 sl Lemon (thin slices)
1 ts Black peppercorns
3 Bay leaves
Whole sprigs dried thyme
-OR- Basil -OR- oregano
-(optional)
1/4 c Sherry or vinegar
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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