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Olives with dill and orangeIngredients:500 gr kalamata olives3 tablespoons dill3 garlic cloves4 orange segments2 bay leaves4.5 dl olive oil
extra:1 liter preserving jar
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If shown, hover = photo = conversion© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
How to prepare:Mix the olives with the chopped dill, the squeezed garlic cloves, sliced orange segments and the torn bay leaves.Put the mixture in a jar and add the olive oil. The olives must be entirely covered.Close the jar and place for at least two days in the fridge.Serve the olives at room temperature.Preservable for 3 months.
First published: April 12, 2003, Netherlands |
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