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1 pint
Easy
By Helen Witty and Elizabeth Schneider
Published 1979
There are uncounted ways of preparing olives, and every specialty food shop offers them in variously cured or flavored guises. To make your own herb-seasoned olives, purchase some brined green olives, preferably cracked. If you can’t find cracked olives, buy those with pits and hit each one gently on one side with a rolling pin or a meat pounder, just hard enough to crack the flesh without expelling the pit.
Herbed olives last indefinitely and are a pleasure to have on hand as an im