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. Fast Hors d'Oeuvres

Sally Schneider
October 1997

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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