Recipe from Lucy Waverman. To make this flavourful traditional dish, you can use supermarket olives as a base - they will taste totally different after this treatment. I prefer the large green or black olives (kalamata are good). You could just put them in a bowl with a little jar of toothpicks next to them, but they would be delicious with thin slices of toasted baguette or crackers and a selection of cheeses.
Category: Appetizers
Cuisine: not set
1/4 cup parsley chopped
1 lb
1/2 cup
3 tbsp
1 tbsp
1 tbsp
2 tbsp chopped
1/2 tsp crushed
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