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Recipe Detail Page
Olive-Infused Sherry
Early Summer 2018
Makes ½ cup (125 mL)
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)
