Marinated black and green olives from The Best of Gourmet 1990 by Gourmet Magazine Editors

  • bay leaves
  • fennel seeds
  • green olives
  • onions
  • thyme
  • black peppercorns
  • olive oil
  • brine-cured black olives

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate green and black olives seperately in two jars, and let stand in cool place for 3 days before serving. Olives keep, chilled, indefinately.

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