Lemon -Rosemary Marinated Ripe Olives

"Beautiful gifts! Stolen from the O'Connor Gaffney Ranch kitchen. Thanks, Louise."
 
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Ready In:
11mins
Ingredients:
7
Yields:
3 cups
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ingredients

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directions

  • In a 1 quart glass jar with tight fitting lid, combine the sliced lemon, the juice, shallots, rosemary and red pepper flakes.
  • In a saucepan of boiling water blanch the olives for 1 minute; drain well and add to jar while still warm.
  • Add enough oil to the jar to just cover the olives.
  • Seal the jar and shake to distribute the ingredients.
  • Let stand in a cool dark place, shaking daily for 3 days.
  • The olives will keep indefinitely, covered and chilled.

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RECIPE SUBMITTED BY

I live in south texas and own an interior decorating firm. we cook for fun with friends and family. my favorite recipes are the ones received from friends. we have a nice garden so we get eat alot of fresh veggies and herbs all year round. I am also a golf-wife so I have taken up hobbies in self defense. I love to exercise, garden, paint, & sew. My darling hubby was my HS sweetheart but we didn't marry until we had 3 other marriages & 4 children between us.
 
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