"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 lb large green olives, drained 1 bay leaf 3 large garlic cloves, minced 1 tsp. oregano 1/4 tsp basil 1 tsp red peppers, crushed 1/2 tsp. Tabasco sauce Olive oil and Red Wine Vinegar
Roll olives between thumbs to bruise and return to jar. Add everything except oil and vinegar. Add equal amounts of oil and vinegar; just enough to fill jar. Cover tightly and shake for about 1 min. Refrigerate for 24 hrs; shaking every 6-8 hrs.
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