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Ingredientes
- 1 1/2 c. extra-virgin extra virgin olive oil
- 1/4 c. water
- 1/4 c. white wine
- 4 lrg garlic cloves peeled, and smashed with knife
- 1 lb liquid removed mixed olives - (abt 3 c.) such as Gaeta, Nicoise and picholine
- 3 x lemon slices, 1/4"-thick
- 1 lrg fresh thyme bunch
- 2 x bay leaves
- 2 x dry red chiles
- 1 Tbsp. chopped fresh rosemary
Direcciones
- Heat oil, water, wine and garlic in saucepan over medium-high heat till boiling. Remove from heat, cover and let rest 30 min.
- Put olives in sieve. Rinse under cool running water till water runs clear. Shake to remove excess water.
- Put olives, lemon slices, thyme, bay leaves, chiles and rosemary in clean 1-qt jar. Add in hot oil mix. Cover tightly; shake to combine well. Marinate at room temperature 5 hrs, then chill. (Olives will keep up to 1 month.)
- Before serving, let come to room temperature and drain.
- This recipe yields 20 to 24 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 580 | |
| Calories from Fat 579 | 100% |
| Total Fat 64.86g | 81% |
| Saturated Fat 8.97g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 19mg | 1% |
| Total Carbs 1.03g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.23g | 0% |
| Protein 0.1g | 0% |
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