Marinated Olives
"There is no cooking involved but these do need to age in the refrigerator overnight. They are great to serve as an appetizer. The recipe was found in a book that I received in the cookbook swap--Family Circle Cooking with Herbs. Please note the cook time is the standing time."
photo by ElizabethKnicely
- Ready In:
- 12hrs 10mins
- Ingredients:
- 8
- Yields:
-
1 quart
ingredients
- 283.49 g green olives
- 283.49 g black olives
- 3 garlic cloves, peeled and sliced
- 473.18 ml white vinegar
- 4 thin lemon slices, halved
- 473.18 ml olive oil
- 29.58 ml chopped rosemary
- 29.58 ml chopped thyme
directions
- Mix the olives, garlic and vinegar together; refrigerate overnight.
- Drain the olives, discarding the garlic; spoon the olives into a 4 cup sterilized jar, pour in the oil and store in the refrigerator until ready to use.
- Stir in the herbs and return to room temperature to serve.
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Reviews
-
So easy, So Good! I almost always have olives on hand but I never thought of doing anything else with them. I think I might well keep a jar of these wee wonders in the fridge all the time now. -
Made for the Goddesses of ZWT-9 -- For the most part, I try to make recipes as written as a simple matter of rating fairness, but your recipe kept whispering ideas to my creative nature. The 1st whisper was heard as I was slicing the lemon & I answered it by adding lemon zest. The 2nd whisper said "I think some sweet red onion would be great w/these olives", so finely-diced red onion was added. Lastly, "The Whisperer" asked "Hmm - What do you think about some capers? ... & I firmly replied aloud "You may be right & I'll mention it, but we're done chg'ing Paula's recipe for now." These tasty babes were served w/Recipe #272872, #272872 by Annacia & a lightly-creamed soup that cleaned the fridge of all the leftovers -- A yummy meal! Thx for sharing this recipe w/us. :-) -
Magnificent! These made great gifts, instead of placing in a large jar I did three smaller jars one for us and two to give away with some pretty little instruction cards and the herbs and lemon in a bag so that all my friends had to do was mix and enjoy. Thanks for the great post. -
Yum! I love olives and lemon so I knew I would love this recipe before I even tried it. Served with a large amount of mezze's. Thanks so much Paula G for a wonderful recipe. -
Had a container of mixed olives with just a tad of feta from Costco. There was NO flavor, just packed in olive oil. I added all of Paula's ingredients, plus 1/2 tsp of crushed red pepper flakes, and by the next day -- they were lovely and flavorful ! Taking them to a crab feast with our local connection to their family in Sicily, who hosted an unforgettable dinner for us ! I will happily prepare this again, soon. Thanks for posting, Paula !
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
