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How to Make It


Half-fill a mason jar with olives. Fill the jar with oil. Store in a cool, dark place for at least 1 week. Pour the oil into a clean bottle, leaving enough oil behind to cover the olives. To serve or use the olives, remove them from the oil with a slotted spoon and drain on paper towels.

Chef's Notes

One-Quarter Cup of Olives Calories 158 kcal, Protein .3gm, Carbohydrate 2 gm, Cholesterol 0, Total Fat 17.1 gm, Saturated Fat 2.3 gm.

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