Mediterranean spiced olives

Turn ordinary olives into fantastic olives with this recipe. Because of the large quantity, they are perfect for a party but also great to add to salads or given as a hostess gift. I have been making these olives for so many years that I cannot remember where I found this recipe. Use the olive oil in salads or drizzled on cooked vegetables. These are best after the complete 2 weeks of marination, but you can eat them soon if absolutely necessary.

  
    Recipe makes
    Active time
    Total time
  
    3 cups
    20m
    2 weeks

  
    Special equipment needed
  
    Strainer
  
    Large jar or crock

  
    Ingredients
  
    3 cups green olives, drained and rinsed
  
    1 1/2 teaspoons dried rosemary
  
    3/4 teaspoon red pepper flakes
  
    3 tablespoons balsamic vinegar
  
    2 - 3 cups olive oil

  
    Variations
  
    • Choose a different spice or a combination of spices.
  
    • Use a flavored balsamic vinegar.

  
    Storage
  
    • After the intial 2 weeks of marinating, store in the refrigerator for 3 - 4 months.

  
    Instructions
  
    • In a jar, layer 1/3 of the olives, 1/2 teaspoon rosemary, 1/4 teaspoon red pepper flakes, and 1 tablespoon balsamic vinegar. Repeat 2 more times.
  
    • Pour enough olive oil over the olives to completely cover.
  
    • Put the lid on the jar. Store for 2 weeks at room termperature. Shake the jar once daily.
  
    • After 2 weeks they are ready to be eaten. Store covered in the refrigerator.

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