Herbed olives and onions

4 Servings

Ingredients

Quantity Ingredient
1 pounds Olives -- rinsed of any
Brine
2 tablespoons White wine vinegar
2 tablespoons Tarragon vinegar
½ cup Olive oil
4 ounces Cocktail onions (1 jar)
2 Tarragon sprigs
2 Parsley sprigs
Sablefish -- to taste

Directions

In a large clean glass jar with lid, combine olives, vinegars, olive oil, cocktail onions, tarragon sprigs, parsley sprigs, and salt. Shake well.

Marinate at room temperature, shaking jar occasionally, for at least 12 hours. Serve immediately with a little of the marinade and the onions, and the parsley sprigs for garnish, or store in marinade up to 6 months in the refrigerator.

Makes 1 pound.

Recipe By : the California Culinary Academy File

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