How to Marinate Olives

By CathyD

Ingredients

• 1 . Place 2 cups (236 ml) of jarred green olives, into a large bowl, jar with a lid or plastic storage bag. Be sure to drain the olives first.
• 2 . Add 2 cups (236 ml) of jarred black olives, drained.
• 3 . Drizzle 1/2 cup (118 ml) of olive oil over the olives.
• 4 . Pour in 1/4 cup (59 ml) of red or white wine vinegar.
• 5 . Mix in 2 tbsp. (30 ml) of minced garlic. This step is optional. Garlic gives the olives a richer, more savory flavor.
• 6 . Add seasonings to taste. Note the following variations below.

Details

Servings 1
Adapted from m.wikihow.com

Preparation

Step 1

4 bay leaves, 1/2 tsp. (2.5 ml) of dried rosemary, 1 tsp. (5 ml) fennel seed and 1 tsp. (5 ml) of dried thyme.

French Marinade:
Add lavender and thyme to taste.

Greek Marinade:
Use dried oregano and thyme to taste.

Italian Marinade:
Mix in rosemary, thyme and peppercorns to taste.

North African Marinade:
Replace the vinegar with lemon juice. Then add cumin seeds, coriander seeds, crushed red pepper and the zest of lemon and orange, all to taste.

Spanish Marinade:
Use paprika, peppercorns and cumin seeds to taste.
Store olives in an air-tight container in the refrigerator for 1 to 2 months.