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A Recipe for
Mes Olives Preferees (My Special Olives)
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Food Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This Recipe for Mes Olives Preferees (My Special Olives) is one of thousands in the Recipes-to-go Fruit Cookbook.
Do vegetarians eat animal crackers? |
| Author Unknown |
If you enjoy this Mes Olives Preferees (My Special Olives) Recipe - you should enjoy the recipe collections you can find on the websites below:
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
This is a recipe for Mes Olives Preferees (My Special Olives) from the recipe cookbook of Recipes-to-go (Fruit)
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Food Tip |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
2 c plain Greek or Italian
: olives
2 shallots -- whole or sliced
4 cloves garlic, to 5 cloves
: barely crushed
: thyme, rosemary, fennel seed
: chives, sage -- fresh or
: dried
1/2 lemon -- juiced
: Worcestershire sauce
: Tabasco or hot pepper
: flakes
1 c olive oil
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.
Shared by Sherilyn Schamber
Recipe By : A Culinary Journey in Gascony
From: Sherilyn Schamber <sherschm@concedate: Wed, 09 Oct 1996 15:42:48
~0700
Serves: 1
Mes Olives Preferees (My Special Olives) Recipe brought to you by Recipes To-Go