Keep a container of these olives in your fridge year round to add to your antipasti platter, or to nibble on with a glass of wine before dinner. This is a great, easy appetizer to keep on hand at all times! The marinade will keep for weeks in the refrigerator, just keep adding extra oil and vinegar, and fresh herbs as needed.
Note: These olives will keep for several weeks if refrigerated. Remember to stir occasionally to ensure even mixing. When ready to serve, use a slotted spoon to remove the olives from the oil mixture as this mixture can be used again and again by just using new olives.
Deborah Mele 2011
Yield: Serves 12
Prep Time: 10 mins
Total Time: 10 mins
This is a great, easy appetizer to keep on hand at all times!
1 Pound Large Cracked Green Olives
1 Pound Kalamata or Other Tasty Black Olive
1 Sprig of Fresh Rosemary
1 Sprig of Fresh Thyme
2 Tablespoons Fresh Oregano
2 Bay Leaves
3 Large Cloves of Garlic
Extra Virgin Olive Oil
2 Tablespoons Black Peppercorns
Salt to Taste
1 Teaspoon Red Hot Pepper Flakes (Optional)
Combine the olives and herbs and place in a glass or plastic container.
Add enough oil and vinegar to cover olives halfway, using 3 parts oil to 1 part vinegar.
Cover with a lid and refrigerate at least overnight. Allow to come to room temperature before serving.
When ready to serve, use a slotted spoon to remove the olives from the oil mixture as this mixture can be used again and again by just using new olives.