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    Green Olives with Mustard Seed


    Source of Recipe


    www.cooks.com

    5 tablespoons sherry vinegar
    1/4 cup yellow mustard seeds
    1 teaspoon dried red pepper flakes
    1 1/2 pounds green olives -- drained (preferably imported)
    1/4 cup olive oil

    Mix first 3 ingredients in a large bowl. Let stand until mustard seeds absorb almost all the vinegar and soften, about 2 hours. Add olives and oil; toss to coat.

    (Can be prepared 3 days ahead). Cover and chill. Serve at room temperature.

    Yield: 4 cups.

    Recipe from the collection of Judi Mae Phelps.


 

 

 


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