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Cocktail Olives Recipe

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This recipe for Cocktail Olives, by , is from The spera Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Loretta mikitzel


2 cups salad oil
1/2 cup vinegar
1 lemon peel
3 dried hot red chilies
8 whole black pepper corns
1 tbsp. salt
1/2 tsp. dry thyme
2 bay leaves
1/2 tsp. tarragon
1 tsp. marjoram

2 (2 oz.) cans anchovy fillets
2 (4 oz.) jars pitted green olives, drained
1 (4 oz.) pimentos, drained
1 (5 1/4 oz.) large ripe olives, drained

3 cloves garlic
1 sprig parsley

In large 2 quart jar combine, oil, vinegar, lemon, chilies, black pepper, salt, thyme, bay leaves, tarragon and marjoram.
Stir to mix.
Drain anchovies. Add oil to above mixture.(optional)
Cut anchovies and fill green olives.
Cut pimentos and fill black olives.
Crush one clove garlic and sliver other two.
Add garlic and olives to jar, along with parsley.
Let stand covered at room temperature at least 3 days before serving.
Makes 2 quarts.




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