Olive-Infused Olive Oil

This is a great dual-purpose technique; the olives flavor the olive oil as they steep, and the oil in turn preserves the olives. Use the best olives you can find.

slideshow Fast Hors d'Oeuvres

KEY: Well-Being, Sauces & Condiments, Basic/Easy, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • Assorted olives
  • Extra-virgin olive oil

How to make this recipe

  1. 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.

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.

Contributed By Published October 1997

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