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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