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.
- 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