Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

French Spiced Olives




Source of Recipe


K. Levin


Recipe Introduction


These delightful olives boast the full flavors of Provence, France. They may be prepared up to 2 weeks before serving. Nicoise and picholine are French olives and may be found in the olive section of many supermarkets or specialty markets.






List of Ingredients




1 cup drained nicoise or calamata olives
1 cup drained picholine or Spanish green olives
3 tablespoons rosemary-infused olive oil
- or - extra-virgin olive oil plus 1/2 teaspoon dried rosemary, crushed
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
2 cloves garlic, peeled, slightly crushed
1/4 teaspoon crushed red hot pepper flakes

Recipe



Combine all ingredients in a medium bowl; mix well. Cover and refrigerate at least 1 day or up to 2 weeks before serving. Discard garlic cloves; serve olives with their marinade in a decorative bowl or dish.

YIELD: About 2 Cups