Omelet > wrote in
news

>
> One can make "gourmet" olives out of canned olives. I did it for
> Christmas potluck at my sister's place and it worked well. :-)
>
> Take a large jar of green olives (you have to start this at least a week
> before you plan to use them) and put them thru 3 water soaks instead of
> 2. Dump out the brine and fill the jar with water. Soak for at least 12
> hours. Dump the water and repeat 2 more times. A can of black olives
> only takes one soak and water change as they are not as salty. Use 2 to
> get an even mix of green and black olives. I use the cheap salad olives
> that are pimento stuffed.
>
> Mix the green and black olives together into a jar. Mix some Balsamic
> and apple cider vinegar and olive oil. About 1 part vinegar mix to 3
> parts olive oil. Add your favorite spice mix (I used a mix of McCormick
> italian spices that include basil, oregano, thyme, sage and marjoram),
> some dill weed, garlic powder, white pepper (just a pinch of pepper!),
> add a couple of tablespoons of capers and 2 or 3 pickled pepperoncinis.
> I added additional dried basil as I happen to really like it. I did not
> have enough fresh at the time to use that instead.
>
> If you are using 1 16 oz. jar of green and 2 cans of black olives, I'd
> say add at least 2 to 3 tbs. of dried herbs.
>
> A few jarred pearl onions are also a nice touch just for looks.
>
> Mix well and let sit for a few days, inverting and mixing well at least
> twice per day.
>
> Gourmet olives at a fraction of the price.



Moochos grassyass Ms Om........ I was just about to post a request for
this ;-)


I bought a jar of green olives especially to give this a whirl.



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.