Herb Marinated Olives
Author: Nicole
Ingredients
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 5 bay leaves
  • 2 large garlic cloves, peeled, green shoots removed, thinly sliced
  • Zest of 1 lemon
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 1 teaspoon chopped fresh rosemary
  • ½ teaspoon fennel seeds
  • 2 cups (~ ¾ pound) imported olives (black, green or a mix) with pits
Instructions
  1. In a small saucepan over low heat combine olive oil, vinegar, bay leaves and garlic. Heat for about 10 minutes.
  2. Remove from the heat and stir in lemon zest, thyme, rosemary and fennel seeds.
  3. Place olives in a wide mouthed jar (such as a mason jar) and pour in olive oil mixture. Shake jar to coat the olives.
  4. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
Notes
* Olives with pits work best for this recipe.
* Olives will keep in the refrigerator for about 2 weeks.
* Recipe can easily be doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/herb-marinated-olives/