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.
- Assorted olives
- Extra-virgin olive oil
- 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.
NotesOne-Quarter Cup of Olives Calories 158 kcal, Protein .3gm, Carbohydrate 2 gm, Cholesterol 0, Total Fat 17.1 gm, Saturated Fat 2.3 gm.