Mes Olives Preferees (My Special Olives) Recipe

Ingredients

1 no ingredients


Directions

2 c plain Greek or Italian
: olives
2 shallots -- whole or sliced
4 cloves garlic, to 5 cloves
: barely crushed
: thyme, rosemary, fennel seed
: chives, sage -- fresh or
: dried
1/2 lemon -- juiced
: Worcestershire sauce
: Tabasco or hot pepper
: flakes
1 c olive oil

Place the olives in a jar with a tight-fitting lid.

Add to the jar shallots, garlic, a handful of fresh or dried herbs,
chopped or left whole, lemon juice, a few shakes of Worcestershire
sauce and a few drops of Tabasco or shakes of hot pepper flakes.

Pour olive oil to cover the olives and herbs and seal the lid. Shake a
couple of times to mix all ingredients well. Leave these olives to
plump in the oil and absorb the perfume of the herbs. As you use them
replenish the stock with more olives in the same oil mixture until it
at last seems too tired to do the job. The herb-scented oil is then
perfect for brushing on grilled foods as they finish or in other
cooking.

Shared by Sherilyn Schamber

Recipe By : A Culinary Journey in Gascony

From: Sherilyn Schamber ~0700


Servings: 1 servings

 

 

Mes Olives Preferees (My Special Olives) Recipe brought to you by Recipe Ideas


Categories: Fruit


The History of Recipes

We can read the history of meal recipes back into antiquity, in truth as far into history as the early Egyptians, and maybe further still. In practice though, generally, these old recipes were just very simple pictorial recipes for preparing meals.

In fact, the most ancient recipe found, according to academics is a collection of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated.

Later on, in Roman times around 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by his fellow Romans. He recounts how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs for example basil, mint and asafoetida.

Later on, there are two interesting recipe books dating from the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the curry that is served today, but instead accounts of the types of food on the tables of the rich and powerful of that time.

Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from the East, including coriander, parsley, and rosemary. These new herbs and spices was responsible for an explosion in cookery books, the majority of which are kept safe in private cookery archives.

By the time we get to the twentieth century, cooking publications were highly popular mostly as a result of increased literacy, people having increased spare time and having more disposable income.

Like it or not, the introduction of TV brings us TV cooks and the recipe books that accompanied them.

And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on our web site.

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We hope you enjoy this Mes Olives Preferees (My Special Olives) recipe.

 


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