Yield > 1
Servings
Ingredients :
2 cup Plain Greek or Italian olives
2 x Shallots, whole or sliced
4 cup Garlic, to 5 cloves, barely
crushed
Thyme, rosemary, fennel
seed, chives, sage, fresh or
dried
1/2 x Lemon, juiced
Worcestershire sauce
Tabasco or hot pepper flakes
1 cup Olive oil
Method :
• Place the olives in a jar with a tight-fitting lid.
• Add to the jar shallots, garlic, a handful of fresh or dried
herbs, chopped or left whole, lemon juice, a few shakes of
Worcestershire sauce and a few drops of Tabasco or shakes of
hot pepper flakes.
• Pour olive oil to cover the olives and herbs and seal the
lid. Shake a couple of times to mix all ingredients well. Leave
these olives to plump in the oil and absorb the perfume of the
herbs. As you use them replenish the stock with more olives in
the same oil mixture until it at last seems too tired to do the
job. The herb-scented oil is then perfect for brushing on grilled
foods as they finish or in other cooking.
• NOTES : I put a cupful of these shiny, plump black
berrries in a hand blown glass bowl andset it next to the apertif
tray. Whoosh, they
• start to disappear...
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