Behind the Recipes
Vermouth Soaked Olives by Nancy R. Sobel
INGREDIENTS:
1 mason jar
Manzanilla olives, pitted
Roasted red peppers, cut into pieces (roast your own or use a good quality jarred brand)
Dry top shelf vermouth
Pinch of red pepper flakes
Piece of lemon peel
PREPARATION:
1. Stuff the Manzinilla olives with a piece of roasted red pepper and put in jar.
2. Cover with the vermouth and pinch of red pepper and let sit overnight before using.
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