Restaurant Recipes
The Merrion Ginger-Garlic Olives
Yield: 12 servings
Ingredients
- 16 ounces black olives
- 16 ounces green olives
- 4 tablespoons chile pepper, seeded and chopped
- 4 tablespoons ginger, peeled and finely chopped
- 2 tablespoons garlic, peeled and finely chopped
- 2 tablespoons fresh lemon grass, finely chopped
- 4 cups olive oil
Instructions
- Combine all the ingredients.
- Marinate for at least four days before serving.
- Serve at room temperature.
Attribution
Executive Chef Ed Cooney, The Merrion Hotel, Dublin, Ireland