Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Vermouth-Soaked Olives
- add review
- #102474
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 cup water
1/4 cup salt
1 teaspoon red pepper flakes
1 teaspoon peppercorns
6 cloves garlic
1 branch fresh rosemary
OR
1 teaspoon dried rosemary
1 branch fresh thyme
OR
1/4 teaspoon dried thyme
1 cup vermouth
1/2 cup extra virgin olive oil
1 pound pitted large green olives
directions
Place the water, salt, red pepper flakes, peppercorns, garlic, rosemary, and thyme in a small saucepan. Bring to a boil, then immediately remove the pan from the heat. Add the vermouth and olive oil and stir well.
Let cool to room temperature. Stir in the olives and transfer to a container with a tight-fitting lid. Refrigerate until ready to use.
NOTE: If you use large, firm, green olives-those that have a waxy look-you can make this recipe up to 1 week in advance. If you use softer green olives-those that look slightly shriveled, with papery-looking skin-make them no more than 24 hours in advance or they will plump up too much.
From "Raising The Bar" by Nick Mautone with Marah Stets
added by
Kaytja
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments