Provencal Olives
Provencal Olives
Categories:
appetizers, olive
3 red chiles, dried
1 teaspoon peppercorns
2 cup black Nicoise olives in brine
2 slices lemon
1 teaspoon mustard seeds
2 clove garlic
1 as needed olive oil; extra virgin
Place the dried red chilies and black peppercorns in a bowl and lightly crush. Drain and rinse the olives, then pat dry with paper towels. Put all the ingredients in a container with fitted top, pouring over enough olive oil to cover. Cover tightly container. Refrigerate one week before serving, shaking the jar daily.