Spicy jalapeno olives - country living
7 appetizer
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | (about 28) brine-cured fresh green olives or Spanish-style olives, drained |
| 1 | tablespoon | Olive oil |
| 1 | small | Red jalapeno pepper, sliced |
| 1 | small | Green jalapeno pepper, sliced |
| 2 | Cloves garlic, crushed | |
| Fresh red and green jalapeno peppers (opt.) | ||
Directions
1. In medium-size bowl, soak olives in cold water to cover 1 hour to reduce their saltiness, changing water twice.
2. Meanwhile, in 1-quart saucepan, beat oil over medium heat. Add sliced red and green jalapenos and garlic; saute 1 minute. Remove from heat and let stand until cool while olives are soaking.
3. Drain olives and add to jalapeno mixture. Toss until well mixed.
Transfer olive mixture to small serving bowl. Cover and refrigerate overnight to allow flavors to blend. Return olives to room temperature before serving. Garnish with fresh jalapenos, if desired. These olives are best consumed within a week.
Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94
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