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Marinate Olives spanish, appetizers/snacks 1 text for black olives: 1 lb brine-cured black olives, rinsed of brine 3 cloves garlic, crushed 1 teaspoon ground cumin 1 teaspoon red pepper flakes Olive oil For Green Olives: 1 lb brine-cured green olives, rinsed of brine 4 cloves garlic, crushed 2 tablespoons dried oregano 2 thin orange or lemon zest strips Olive oil Select either the black or green olives to prepare, or prepare both. Combine all the ingredients in a bowl, adding olive oil as needed to cover. Toss well to combine. Cover and refrigerate for at least 2 days. Bring to room temperature before serving. Makes 1 or 2 lb Whichever of these two different preparations you choose, be sure to marinate the olives for at least 2 days before setting them out with drinks as part of a meze or tapas table. They will keep very well for up to a week in the refrigerator. Makes 1 or 2 lb Facts per Serving Calories: 96 Fat: 9g Fiber: 1g Contributor: Source: Taverna © 1999 Cooking.com Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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