RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Olives in Rosemary - pareve
This is from a new Hebrew-language cookbook, "Sherry's Kitchen," by Sherry Ansky, food columnist for the Ma'ariv Hebrew newspaper. Phyllis Glazer translated this and a number of other recipes for the Jerusalem Post Magazine of October 30, 1998. The emphasis of the cookbook seems to be on Mediterranean specialties, with a particular emphasis on the various forms of preserving foods and using them. Ruth Olives in Rosemary ~~~~~~~~~~~~~~~~~~ 400 grams [14 oz.] whole black olives 1 Tablespoon dried rosemary 1 teaspoon grated orange or lemon 2 garlic cloves, crushed 1 hot pepper, minced 1/2 cup olive oil Mix all the ingredients together in a bowl. Transfer to a jar and cover. Use immediately or cover and store in the refrigerator for a day or two.
