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Marinated Olives relishes/preserves, spanish 1 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 1 olive oil 1 for green olives: 1 lb brine-cured green olives, rinsed of; brine 4 cloves garlic, crushed 2 tablespoon dried oregano 2 thin orange or lemon zest strips 1 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. Contributor: Esther Pérez Solsona Yield: 1 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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