OLIVE-IN­FUSED SHERRY

Food & Drink - - RECIPES -

Com­bine ¼ cup (60 mL) pit­ted and chopped green olives with ½ cup (125 mL) man­zanilla sherry. Cover and let stand for 2 days. Strain through sev­eral lay­ers of cheese­cloth; dis­card olives.

Makes ½ cup (125 mL), enough for 4 Man­zanilla Mar­ti­nis

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