Recipes from Mexico :: Mexican Appetizers and Snacks
2 c. canned green olives, drained 2 cloves garlic, slivered 3 thin slices lemon 1 tsp. black peppercorns 3 bay leaves Whole sprigs dried oregano 1/4 c. sherry or vinegar Olive oil Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of oregano and sherry in a jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors. Makes 2 c..
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