Herb Marinated Olives
Ingredients
- 1/4 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
- 1/2 teaspoon fennel seeds
- 2 cups ~ 3/4 pound imported olives (black, green or a mix) with pits
Instructions
- In a small saucepan over low heat combine olive oil, vinegar, bay leaves and garlic. Heat for about 10 minutes.
- Remove from the heat and stir in lemon zest, thyme, rosemary and fennel seeds.
- Place olives in a wide mouthed jar (such as a mason jar) and pour in olive oil mixture. Shake jar to coat the olives.
- 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.
* Olives will keep in the refrigerator for about 2 weeks.
* Recipe can easily be doubled or tripled.
