Olives with Garlic and Herbs Recipe
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Contributor: |
Contributor: Lawrence Restaurant, Sintra
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Category: |
Category: |
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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
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Directions: |
Directions:Drain olives and dump into a resealable container Add remaining ingredients; close container with lid. Shake container well to coat olives with marinade. Refrigerate at least 1 hour or up to 5 days before serving. The olive oil can get a little cloudy when chilled so allow to warm up a bit before serving. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:5 minutes |
Personal
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Personal
Notes: This starter is placed at your table as you're seated at the Lawrence Restaurant in Sintra, Portugal. It's marvelous with a chilled glass of Vinho Branco or maybe a White Port while you try to decide on an entrée. The Lawrence Hotel has been in operation since 1764. Although now complete with all the modern amenities, staying in one of their sixteen period decorated rooms takes you back to the 1800's. It's said the Lawrence is a restaurant with a hotel. The food is classic Portuguese. "Cod Flakes" Lawrence’s style with herbs and maize bread and Veal Tenderloin with toasted “Serra” cheese and potato gratin with grape and Port wine sauce 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 and wines, inquiring about your stay and assuring that the courses arrive properly timed. 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 Lawrence’s.
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