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⬅️ Previous capture (2023-03-20)
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3/4 c Pitted ripe olives 2 Garlic cloves, crushed
3/4 c Pimiento-stuffed green 1 ts Mustard seeds
-olives 1 ts Black peppercorns
3 Lemon slices 3 Allspice berries
3 Dried red chilies 1 3/4 c Olive oil
Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice berries. Stir in olive oil and mix well. Spoon mixture into a large jar with a tight-fitting lid. Screw on lid tightly and turn jar over several times to ensure ingredients are well mixed.
Let olives marinate at least 1 week before serving, turning jar several times a day. Store up to 6 months in a cool place.
NOTE: Use a mixture of corn oil and olive oil for a more economical marinade. Add sprigs of dried herbs to marinade, if desired. To serve, garnish with lemon twists and a fresh parsley sprig, if desired.
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