- Black or green olives, fresh/brined or jarred (i.e. kalamata)
- Good quality extra virgin olive oil
- Fresh lemon wedges, cumin seeds, whole garlic cloves, chili flakes,
- fresh rosemary or oregano
If using olives jarred in anything but extra virgin olive oil (ie vinegar, water, light olive oil), drain and rinse them, then pat dry with a paper towel.
Place the olives in a bowl with your choice of herbs, spices or other seasonings. Toss together, then place in an air-tight jar or ceramic olive bowl.
Cover with extra virgin olive oil (close the lid, if using a jar) and
store up to 6 months in a cool, dry place.