Epicurean Olives

Recipe Ingredients

2 cups	474ml	Whole green or black olives
1		Bay leaf
2		Dried chile peppers (small)
2 tablespoons	30ml	Capers - drained
12		Fresh rosemary leaves - or
1 teaspoon	5ml	Dried rosemary - crumbled
2		Garlic - peeled
2 tablespoons	30ml	Celery leaves - chopped
1 cup	237ml	Olive oil

Recipe Instructions

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.

Source:
Mom

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