2 cup Whole Green or Black Olives
1 Bay Leaf
2 small Dried Chile Peppers
2 tbsp Capers, drained
12 Fresh Rosemary Leaves, or
1 tsp Dried Rosemary, crumbled
2 Cloves Garlic, peeled
2 tbsp Celery Leaves, chopped
1 cup Olive Oil
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Press each olive between fingers so marinade will penetrate. Place olives in at least a quart-sized jar with top and layer all ingredients except oil as you go.
Pour in enough oil to cover, cover with lid and shake well. Refrigerate 3-4 days, shaking jar several times.
Remove garlic if olives are to be saved for several weeks. If desired, more olives and garlic can be added to mixture.
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