Re: [CH] HOME MADE STUFFED OLIVES
Sandy Olson (sandyo@wctatel.net)
Sun, 10 Feb 2002 07:06:19 -0600
Well, Fred...my virgin tongue (heads up you knuckle draggers) has never been
exposed to pepper extract since I tend to value the taste buds that reside
there and wouldn't know how to grow more. So, I have no first-hand
experience with adding it to anything. The olives are so darn good just as
they are I have followed Scott's recipe religiously. I would think,
however, that any type of good pepper sauce, hot or not, would enhance the
flavor but how it would mix with the regular olive brine is anyone's guess.
Since the brine is high in vinegar it might make the hot sauce too sour.
I found another dry olive recipe that has you take the olives out of the
brine, re-stuff them with pepper or garlic and roll them in a dry mix of
ground peppers. Then you pack them back into the jars and refrigerate for a
couple of weeks before eating. I haven't tried these but they do sound
interesting.
SandyO
CH #1146 of the moderate persuasion, headed for the fridge