SC - Cooking with Wine
CBlackwill@aol.com
CBlackwill at aol.com
Sat Apr 1 02:46:04 PST 2000
In a message dated 3/31/00 10:50:22 PM Pacific Standard Time,
stefan at texas.net writes:
>
> Would "green, black or varicolored olives" necessarily indicate fresh or
> cured olives?
>
> If fresh then they still may end up being cured in this recipe, provided
> "and they are ready to use" means they may be used without other
> preperation rather than they can be eaten immediately.
I believe someone on this list did mention they have seen/eaten/heard of "oil
cured" olives. This recipe may well "cure" fresh olives, after all. The
best (or worst) way to tell, would be to try the recipe, I guess.
Balthazar of Blackmoor.
Man cannot live on bread alone... he must have beer to soak it in.
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