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Olives in Oil
Ave. Rating is 3.5 (2 ratings) Add Your Comments and Ratings

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These olives may be kept for several weeks, if refrigerated. Prep time does not include initial refrigeration time.

Serves: 1.5 cups

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Sephardic Parve Appetizer

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1 1/2 cups unpitted green Spanish olives in brine, drained and rinsed
1/2 cups olive oil (Spanish)
2 tablespoons red wine vinegar
1 bay leaf, broken into pieces
1 clove garlic, unpeeled and crushed
Peel of 1 lemon, without the white pith, cut into large pieces
1/2 teaspoon cumin seed
Black pepper, to taste


  1. Mix all the ingredients together in a glass bowl (or other nonreactive bowl).
  2. Cover and refrigerate at least 2 days.
  3. Before serving, bring to room temperature.

Reader Comments

Symona says...
Rating is 4

I am impressed, I have to say. Really rarely do I encounter a blog that’s both educative and enetatrining, and let me tell you, you have hit the nail on the head. Your blog is outstanding; the issue is something that not a lot of people are speaking intelligently about. I am very happy that I stumbled across this in my search for something relating to it.
May 16, 2016 (report abuse)

eatwithquality says...
Rating is 3

that is a nice recipe for olives..also in Kalamata(Greece)people prepare their olives with vinegar(they call them xidates-that means made with vinegar)and they are very tasty..
Jan 8, 2011 (report abuse)



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