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So you all are aware of my infatuation with all things brooklyn, with the exception of brooklyn. http://www.theyeshivaworld.com/coffeeroom/topic/%D7%9B%D7%90%D7%9F-%D7%A9%D7%A0%D7%94-%D7%A4%D7%A4%D7%90
This time I’ve become enamored with the spicy olives they sell, which appear to be slices of green olive in oil and crushed red pepper.
Has anyone tried this at home? I’m not having much success right now, but that’s because I stupidly used olive oil which is solid at refrigerator temperatures. So now I put it on the counter. But I hope it won’t spoil. It won’t right? Oil is a preservative, and the olives have salt. Right?
The credited response is to use butter.
Also, it’s very cool when you start threads in Hebrew because then when you randomly link to them like seven months later, I can’t see which thread it was and I have to open it and I end up posting random things on it. Right?
If you leave it out in the winter, you should be fine.
Ive had them homemade. It congeals in the fridge and turns to liquid in 10 minutes after taking it out of the fridge. No big deal.
No leach ergo no leech. Thats a good thing. Also, dayge nisht. Give the hot peppers a chance to prove themselves.
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