Recipe#8572

Title: Mes Olives Preferees(My Special Olives)

From: Sherilyn Schamber 
Date: Wed, 09 Oct 1996 15:42:48 -0700
Shared by Sherilyn Schamber
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NOTES : I put a cupful of these shiny, plump black berrries in a hand 
       blown glass bowl andset it next to the apertif tray.  Whoosh, they 
       start to disappear... 
Recipe By     : A Culinary Journey in Gascony

   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.