Flavored Olives
INGREDIENTS:
See part 1
See part 1
SPICE OIL (Martha Stewart): Mix the spice with enough water to make a smooth paste. Place in a small glass jar and add oil. Shake well and let sit, unrefrigerated, for 2 days.
Carefully pour oil through a strainer lined with damp cheesecloth. Makes 1 cup.
BASIL OIL: Place olive oil in a large, sterilized bottle. Rinse basil and pat completely dry. Add basil, black peppercorns, sea salt and red pepper to oil. Cover tightly and store for one week in the refrigerator.
Strain oil and discard basil, peppercorns, salt and red pepper. Store in a tightly covered glass container in the refrigerator. Make 1 quart.
USES FOR OILS --
Used with chicken or fish, for dressing tomatoes, roasted vegetables (wonderful!!), salads, pasta, potatoes or for marinating cheeses. Any of the above oils are terrific for sauteeing!
Carefully pour oil through a strainer lined with damp cheesecloth. Makes 1 cup.
BASIL OIL: Place olive oil in a large, sterilized bottle. Rinse basil and pat completely dry. Add basil, black peppercorns, sea salt and red pepper to oil. Cover tightly and store for one week in the refrigerator.
Strain oil and discard basil, peppercorns, salt and red pepper. Store in a tightly covered glass container in the refrigerator. Make 1 quart.
USES FOR OILS --
Used with chicken or fish, for dressing tomatoes, roasted vegetables (wonderful!!), salads, pasta, potatoes or for marinating cheeses. Any of the above oils are terrific for sauteeing!