3/4 c Pitted ripe olives
3/4 c Pimiento-stuffed green
-olives
3 Lemon slices
3 Dried red chilies
2 Garlic cloves, crushed
1 ts Mustard seeds
1 ts Black peppercorns
3 Allspice berries
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.
