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 |
|---|---|---|
| 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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