cup oil, the zest, garlic, olives, and yeast mixture. Stir together
small bowl, toss the garlic with 1 Tb olive oil
br>Add the chopped capers, garlic, olives and parsley to the pot
he heat. Stir in the garlic, olives, 3 tablespoons of parsley and
1 Mix together the olives, rosemary, green onion, and capers
Drain olives; save liquid.
In small saucepan, combine 1 cup olive liquid, chili powder, garlic, bay leaves, olive oil, pepper and onion.
Heat to boiling.
Reduce heat; simmer 5 minutes, uncovered.
Stir in pimientos.
Place olives in a large jar; pour seasoning mixture over.
Cover.
Refrigerate.
Make at least 3 to 4 days prior to serving.
Makes about 3 cups.
Drain liquid from olives. Mince garlic and add to olives. Fill to top with olive oil. Marinate in refrigerator for a couple of days or until ready to use.
Drain olives, reserving brine.
Rinse olives and drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in jar.
Add lemon juice to jar.
Add enough reserved brine to fill jar.
Place lid on jar and shake well.
Let olives marinate at least 1 week in refrigerator before serving.
Place olives in pint jar. Add garlic and chili paste. Fill jar with enough oil to cover olives.
Close jar lid tightly. Shake gently to distribute seasonings.
Refrigerate at least two days before serving.
Put chopped tomatoes in a strainer over a large bowl; place bowl in refrigerator and let tomatoes drain for at least 30 minutes.
Combine garlic, olives, chili pepper, oil, lime juice, cilantro, salt and pepper.
Refrigerate mixture.
Cook capellini in 3 quarts boiling, salted water; test after 3 minutes.
Cook until al dente.
While pasta is cooking, combine garlic mixture with drained tomatoes; discard juice.
Drain pasta and put in bowl; toss immediately with sauce.
Drain the olives, reserving the liquid. Place the olives in a small bowl, and set aside.
Place the olive liquid in a small saucepan. Add the chiles and the remaining ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 5 minutes. Pour the hot vinegar mixture over the reserved olives. Let cool.
Cover and chill thoroughly. Drain before serving.
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
Drain olives, reserving liquid.
Layer half of the olives and next 4 ingredients in olive jar.
Repeat layers.
Pour lemon juice into jar. Add enough reserved olive liquid to fill jar. Screw on lid.
Chill at least 8 hours. Store in refrigerator up to 2 weeks. Yields about 32 appetizer servings.
Split olives slightly.
Place in large jar with remaining ingredients.
Cover tightly and shake.
Refrigerate at least 2 hours.
dd the bacon with the garlic and cook gently for about
In a small bowl, stir together oil, garlic and oregano.
Add olives and toss to coat.
Cover and chill at least 4 hours or as long as two weeks.
Do Ahead:
Turn olives and their juice into a quart jar with tight fitting lid.
Add vinegar and rest of ingredients.
Cover tightly.
Shake well.
Refrigerate several days, shaking jar occasionally.
rom the pot. Add the garlic, olives, lemon zest, coriander seeds, cinnamon
Prepare the Roasted Garlic Cream recipe. (see below).
Grill the
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
Wash cucumber. Slice diagonally into 1/4\" thick slices. Slice into strips. Set aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.).
Add sugar and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.