Provencial Olives

By akselden

Ingredients

• 3 cups unpitted black and green oil cured olives
• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoon sherry vinegar
• 1 clove garlic, thinly sliced
• 1/2 teaspoon coarsely ground black pepper
• 1 tablespoon fresh chopped rosemary
• 1 1/2 teaspoons fresh chopped thyme
• Salt to taste

Preparation

Step 1

1.In a bowl, stir the olives, oil, vinegar, garlic, pepper, rosemary and thyme together. If the olives are very salty; the addition of more salt will be unnecessary. Cover and marinate in the refrigerator for at least 24hours or up to a week.
2. Strain the olives in a sieve before serving and reserve the marinade for some other use, such as salad dressing.