Description
If you do not like the taste of canned olives from jars, cook them in homemade marinade, you will probably change your mind! Offer you two recipes marinating. In this recipe, the marinade is closer to the sharp taste, with chilli and herbs, and the second soft, with citrus notes. Recipes taken from the magazine "School of cooking." This appetizer is perfect for meat and vegetables!
Ingredients
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Green olives
2 can
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Cilantro
50 g
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Parsley
30 g
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Garlic
3 tooth
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Chili
1 piece
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Ginger
10 g
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Lemon
1 piece
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Olive oil
100 ml
Cooking
Products for cooking. In a jar, the weight of the olives without liquid - 110 g Greens can be taken in equal amount, and if you don't like cilantro, you can cook without it.
From the olives to drain the fluid. Greens wash and finely chop. Garlic squeeze through the press. Peel the ginger and grate on a fine grater. Chilli remove seeds. From lemon squeeze the juice.
In a saucepan pour oil, add grated ginger, chili and herbs. Put on the fire. Mix everything and bring to boil. Chili pepper optionally, you can cut.
When it boils, remove from heat, add the garlic, lemon juice, olives (without the liquid) and stir.
Then put all in a jar and close the lid. Pickling olives will in two days. On the first day of leave at room temperature, and then refrigerate. During this time the olives will gain flavor, pleasant sharpness and interesting taste!
Before serving the olives a bit of heat to their taste became more intense!
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