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  • Serves: 2 Cups

Epicurean Olives

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 2 c Whole Green or Black Olives
  • 1 Bay Leaf
  • 2 sm Dried Chile Peppers
  • 2 tb Capers; drained
  • 12 Fresh Rosemary Leaves; or
  • 1 ts Dried Rosemary; crumbled
  • 2 Cloves Garlic; peeled
  • 2 tb Celery Leaves; chopped
  • 1 c Olive Oil


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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