Title: Colleen Mcglynn's Marinated Dry-Cured Olives
Categories: None
Yield: 1 Servings

4 c Dry-cured black olives
3 Garlic cloves; peeled and
-crushed
2 Sprigs fresh rosemary
2 Sprigs fresh thyme
1 Lemon; removed with a
-vegetable peeler , Zest of
1 Orange; removed with a
-vegetable peeler , Zest of
3 Fresh or 2 dried bay leaves
4 Whole dried red chiles
3/4 c Extra virgin olive oil
Lemon juice or red wine
-vinegar; (optional)

Former restaurant chef McGlynn and her husband Ridgely Evers produce olive
oil from their 4,500 trees in Healdsburg. McGlynn likes to marinate
dry-cured olives, blanching them first to remove some of their salt.

INSTRUCTIONS: Bring a medium pot of water to a boil over high heat. Add the
olives and simmer for 15 seconds, then drain well.

Place all remaining ingredients in a saucepan over low heat. When the
mixture is warm, remove from heat. Add the olives and toss.

If the olives need more acidity, add lemon juice or a splash of red wine
vinegar. Let marinate for a few hours at room temperature before serving.

Refrigerate for longer keeping, but bring to room temperature before
serving. Yields 1 quart.

©1998 San Francisco Chronicle Page 1/ZZ1
Posted to CHILE-HEADS DIGEST by Judy Howle on Apr 19,
1998