Marinated Olives

Recipe Ingredients

2 lbs	908g / 32oz	Green olives
6 tablespoons	90ml	Coriander seeds
4 tablespoons	60ml	Mexican oregano
6		Garlic cloves - thinly sliced
		Extra-virgin olive oil

Recipe Instructions

Rinse the olives thoroughly under cold running water. Crack them with a hammer or the side of a heavy chef's knife (be careful not to crack the pit). In a large glass jar, place a single layer of olives and sprinkle them with coriander seeds and oregano. Scatter a few slices of garlic on top and make another layer in the same way. Continue until you have used all the olives and spices, then add enough olive oil so that the olives are completely covered. Leave in a dark place for 2 to 3 weeks.

Drain and serve as needed and, after the olives have been consumed, use the oil for a vinaigrette.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6202 broadcast 03-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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