Yield: Yields 2 cups
Servings: 8 to 10
This recipe gives you two hors d’oeuvres in one—fragrant spiced olives and an infused oil that’s perfect for dipping crusty bread.
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Great quick appetizer, especially when your dinner menu is on the heavy side. One note: I would have strained the oil through a coffee filter or paper towel to remove some of the grit that did pass through my sieve and ended up at the bottom of the oil serving dish. Didn't affect the flavor, just presentation.
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