Olives from Olives


olives 1-2 cups of at least 5 kinds

3 tbsps fresh ginger root finely minced

zest of 1 large orange

zest of 2 large lemons

fresh herbs (rosemary sage, parsley) minced

2 tsps garlic crushed with herbs

1/2 teaspoon crushed red pepper

1 tablespoon lemon oil

1 tablespoon lemon pepper

extra virgin olive oil


Drain, wash & dry olives.
Make a paste of ginger, herbs, garlic & red pepper, with enough olive oil to make a juicy blend.
Combine all olives and stir in herb paste to combine with all olives. Add remaining ingredients and mix. Add plenty of olive oil and mix well. Refrigerate several days in glass container.
Use toothpicks for olives and dip crusty baguette slices in the oil.


Notes: Be sure to do this several days before serving.