recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
is what she had to say about this one: "This is
a recipe I found on the net. We make this but I copied
it because I needed the correct measurements".
lb. large cracked green olives
1 lb. Kalamata or other tasty black olive
1 sprig of fresh rosemary
1 sprig of fresh thyme
2 Tblsp. fresh oregano
2 bay leaves
3 large cloves of garlic
Extra virgin olive oil
Red wine Vinegar
2 Tblsp black peppercorns
Salt to taste
1 tsp. red hot pepper flakes
Combine the olives and herbs and place in a glass or
plastic container. Add enough oil and vinegar to cover
olives halfway, using 3 parts oil to 1 part vinegar.
Cover with a lid and refrigerate at least overnight.
Allow to come to room temperature before serving. These
olives will keep for several weeks if refrigerated.
Remember to stir occasionally to ensure even mixing.
When ready to serve, use a slotted spoon to remove the
olives from the oil mixture as this mixture can be used
again and again by just using new olives.
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