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Bread and Olive Tapas Recipe


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     Bread and Olive Tapas

Category   Breakfast - Brunch
Sub Category   None
Preptime   10

12 oz olives
Zest of a lemon
1 tbsp fresh oregano
1 tbsp fresh thyme
1 tbsp fresh rosemary
2 cloves crushed garlic- Black pepper
- Olive oil

Mix up the above ingredients with a couple of spoonfuls of virgin olive oil, then add the olives and coat them. Next, leave them for an hour or two before transferring to a sterilized storage jar. Then top the olives with your favorite olive oil to cover all of them. Pop them in the refrigerator for at least a week, and serve at room temperature. This is one of those recipes you can definitely make ahead to serve at any time. Some tips for the marinade: Use as much or as little garlic as you like. Use whatever herbs you want Add honey or orange juice for variation Add 4 fl oz Vermouth to make something a bit different Don't add salt - the residue of the brine adds enough saltiness Serve your torn chunks of baquette or other bread on a pretty plate along with your marinated olives. Too delicious for words!

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