Marinade for Olives
1/3 Cup Choppe d Garlic
2 Cups Olive Oil
1 ½ Tablespoons Dry Thyme
1 ½ Tablespoons Dry Marjoram
1/8 Teaspoon Cracked Black Pepper
1 Cup Champagne Dressing (see enclosed recipe)
2# or 1 quart Queen Pimento Stuffed Olives *
Combine all ingredients together. In a food processor puree the olives. Pour the champagne vinaigrette over olives and allow to marinade
* Any preferred variety of olives may be used
Champagne Vinaigrette
¾ Cup Champagne Vinegar
½ Cup Shallots, sliced
2 Teaspoons Chopped Garlic
1/8 Cup Whole Grain Mustard
1 Tablespoon Dijon Mustard
Dash Cayenne Pepper
1/8 Cup Sugar
1 ½ Cups Extra Virgin Olive Oil
¼ Teaspoon Worcestershire Sauce
2 Cups Salad Oil
Salt & Pepper, to taste
Combine all ingredients except for the salad oil together in blender.
Slowly drizzle in salad oil to emulsify.
Adjust seasonings with salt & pepper.