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2 cups mixed cracked green olives 6 small garlic cloves, crushed with a garlic press 2 tablespoons grated tangerine zest 1/2 cup fresh tangerine juice 4 thin lemon slices, cut in half and seeded 3 to 4 tablespoons sherry vinegar, preferably aged 1/4 cup extra-virgin olive oil 2 small bay leaves 1/2 small dried chile, such as arbol, crumbled, or more to taste 1 medium-size pinch of ground cumin Place the olives, garlic, tangerine zest and juice, lemon, vinegar, olive oil, bay leaves, chile, and cumin in a large glass jar or bowl and stir to mix well. Cover the jar and let the olives marinate overnight at room temperature, tossing occasionally. For a richer flavor, let the olives marinate for up to a week in the refrigerator. Makes about 2 cups BUY NOW!!!! |
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