This recipe can be found in the Joy of Cooking's Little Dishes chapter.
Combine in a small saucepan:
1 cup Spanish olive oil
2 sprigs fresh rosemary
3 cloves garlic, very finely minced
2 bay leaves
1/2 teaspoon coarsely ground black pepper
Pinch of red pepper flakes
Bring to a bare simmer over medium heat. Immediately remove from the heat, stir once or twice, and let cool to room temperature. Meanwhile, rinse with warm water, drain, and dry well with paper towels:
2 cups brine-cured green olives
1 cup oil-cured black olives
1 cup small brine-cured black olives
Place the olives in a glass or earthenware container and pour the oil over them. Let cool completely, then cover and keep in a cool place for up to 1 week. Bring to room temperature before serving.
Copyright 1997 by Simon & Schuster Inc., The Joy of Cooking Trust and the MRB Revocable Trust. Reprinted by permission.
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