Herbed Olives
Contributed by Susan

2 tablespoons capers, drained
2 teaspoons dried thyme
2 teaspoons crushed red pepper flakes
2 teaspoons dried oregano
4 bay leaves
1/2 teaspoon freshly ground black pepper
Grated zest and juice of 1 lemon
1 decorative bottle with a cork or sealer
3 cups assorted olives (drain before measuring)
Olive oil as needed to cover

Start this recipe at least 10 to 12 days before giving.

In a small bowl, combine the capers, thyme, crushed red pepper, oregano,
bay leaves, black pepper, lemon zest and juice.

Place 1 layer of assorted olives in the bottom of the bottle. Top with a
layer of the herb mixture. Continue to alternate layers of olives and
herbs, leaving a 1/2-inch space at the top of the bottle. Fill with olive
oil. If necessary, slide a thin knife along the inside of the bottle to
allow the olive oil to flow through. Seal the bottle and marinate in the
refrigerator for 10 to 12 days.

Makes about 3 cups marinated olives; analysis per 2 tablespoons.

>From "Modern Food Gifts" by Martha Gill (Longstreet Press, $18.95)

Tested by Susan Selasky for the Free Press Test Kitchen

37 calories (87% from fat), 4 grams fat (1 gram sat. fat), 1 gram
carbohydrate, 0 grams protein, 126 mg sodium, 0 mg cholesterol, 14 mg
calcium, 0 grams fiber.