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Olives with pepper and lemonIngredients:500 gr (salted) black olives2 teaspoons lemon grater2 teaspoons fresh oregano3 teaspoons dried chili pepper3 dl olive oil
extra:7.5 dl 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 black olives with lemon grater, chopped oregano and dried chili peppers.Put the mixture in the sterilized jar and add the olive oil. The olives must be entirely covered.Place the closed jar 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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