5 Quick, No-Cook Food Gifts
O, The Oprah Magazine | From the Fall 2008 issue of O, The Oprah Magazine
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Drain 2 cups of picholine or other brine-cured olives, rinse in cold water, and pat dry. Combine olives with zest from 1 lemon, 2 teaspoons fresh thyme leaves, 2 teaspoons cracked black peppercorns, 2 bay leaves, 1 tablespoon lemon juice, and about 1/2 cup extra-virgin olive oil. Add a chopped dried red chili, if desired. Marinate at least 4 hours or up to 5 days. Pack into decorative jars with tight-fitting lids. Tie each with a ribbon and attach a gift card. |
