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Emeril's Kicked Up Marinated Green Olives
YIELD About 3 cups
INGREDIENTS
| 3 cups | brine cured green olives, such as picholine, manzanillo or queen |
| 1 | lemon, thinly sliced |
| 1/2 cup | olive oil |
| 1/4 cup | lemon juice |
| 1/4 cup | chopped fresh oregano, or 1 tablespoon dried oregano |
| 5 | garlic cloves, thinly sliced |
| 1 teaspoon | dried hot pepper flakes |
PREPARATION:
- In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled.
This recipe appears in:
Vegetarian
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