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Thursday, August 18, 2011

marinated olives ♥

1 1/2 c. green olives (preferably sm.), pitted, stuffed, or unpitted as desired
1 1/2 c. brine-cured black olives (preferably Nicoise or Kalamata)
1/4 c. wine vinegar
6 garlic cloves, sliced
2 bay leaves
8 sprigs fresh oregano or 1 tsp. crumbled, dried
8 sprigs fresh thyme or 1 tsp. crumbled, dried
1 1/2 c.extra virgin olive oil



In 2 saucepans of boiling water, blanch the green olives and the black olives separately for 1 minute each and drain them in 2 colanders. Pack the green and the black olives separately while they are still warm in 2 (2 cup) glass jars and divide the vinegar, the garlic, the bay leaves, the oregano, and the thyme between the jars, pushing the garlic and herbs down the sides of the jars. Divide enough of the oil between the jars to cover the olives; seal the jars with the lids and let them stand in a cool, dark place, shaking them daily for at least 3 days. Remove the olives with a fork from the marinade. The olives keep, covered and chilled, indefinitely. Makes about 3 cups olives. enjoy!

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