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Olives with Garlic and Herbs Recipe

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This recipe for Olives with Garlic and Herbs, by , is from "I'll Have a Corona, Hold the Virus!" Cooking for Gigi During COVID, 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!
Contributor:  
Contributor:  
Lawrence Restaurant, Sintra
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. large pitted black and/or green olives
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
Directions:
Directions:
Drain olives and dump into a resealable container Add remaining ingredients and close container with a lid. Shake container well to coat olives with marinade. Refrigerate at least 1 hour or up to 5 days before serving. The olive oil gets a little cloudy when chilled so allow to warm up a bit before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
This complimentary starter was placed at our table as we were seated at the Hotel Lawrence restaurant in Sintra, Portugal. It's was marvelous with my chilled glass of Sagres Beer and Gigi's White Port, and we nibbled away while trying to decide on an entrée. The Lawrence Hotel has been in operation since 1764. Although now completely upgraded with all the modern amenities, staying in one of their sixteen period decorated rooms takes you back to the 1800's. But everyone knows, the Lawrence is a restaurant with a hotel, not the other way around. The dished are classics. Cod Flakes Lawrence style or Duck Magret are two of my favorites. They come impeccably served and paired with the finest wines Portugal has to offer. The Maître d' attends to your table like you're a missed friend, explaining the entrees, describing the wines, inquiring about your stay, and assuring that the courses arrive properly timed. And save room for dessert and a glass of Port. There is so much to do in Sintra that it certainly merits an overnight for Gigi and I. Our visits are made all the more exceptional when we stay at the Lawrence.

 

 

 

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