Black Olives With Garlic
The olives absorb the oil and garlic, and are quite delicious!
These make a wonderful addition to an antipasto plate, but are tasty enough to be served on their own.
I originally obtained this recipe from my battered old thrift store copy of the 1961 edition of The New York Times Cookbook.
An elegant yet very easy and inexpensive hor d' oeurvre.
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- 2 clove
- garlic, cut in half
- olive oil
- 1 or 2 jar(s)
- large black olives, or 1/2 to 1 lb. fresh
- cracked ice
1Rub a glass or earthenware bowl well with cut sides of garlic. Bowl should be not much larger than the volume of olives. Add olive oil to a depth of about 1/4 inch. Add the drained olives and a handful of cracked ice.
2Stir thoroughly, cover and let sit at room temperature for two hours. Drain and serve.