From The Boston Globe Magazine, 2004 December 5
Makes 4 cups
Use a good mix of olives to get varied shapes and colors. We combine, among others, black Greek kalamata; cerignola, which are huge and bright green; and picholine, small green French olives.
Set a colander in the sink and tip the olives into it. Rinse them with cold water. Transfer to a bowl.
Add the oil and stir well. Cut the orange rind into the thinnest possible strips and add them to the olives along with the bay leaves, cumin, thyme, and chili pepper. Toss gently but thoroughly.
Cover with plastic wrap and refrigerate the olives for 1 week, turning them occasionally. Transfer to small dishes, cover tightly with plastic wrap, and refrigerate until giving as gifts.
Notes: Haven't tried it yet. I love olives, and there are other people in my family who would like these as a gift. Problem is, keeping them refrigerated.
So she went into the garden to cut a cabbage leaf to make an apple pie;
and at the same time a great she-bear, coming up the street pops its head
into the shop. "What! no soap?" So he died, and she very imprudently
married the barber; and there were present the Picninnies, and the Grand
Panjandrum himself, with the little round button at top, and they all
fell to playing the game of catch as catch can, till the gunpowder ran
out at the heels of their boots.
-- Samuel Foote
This page was last modified on 2011 December 20.