Marinated Olives

Name: Marinated Olives
Ingredients: 8 oz. green olives, pitted if desired (about 1 1/2 cups); 1 tsp. finely chopped fresh rosemary, or 1/2 tsp. dried; 3 Tbs. fresh mixed herbs (such as thyme, oregano, chives and sage), or 3 tsp. dried; 1 tsp. fennel seeds, crushed; 1/2 tsp. paprika; 18 tsp. crushed red pepper flakes; 1/4 tsp. black peppercorns; 1 Tbs. coarsely chopped garlic; 1/4 tsp. salt; 3 medium bay leaves; Strip lemon peel, about 1 x 3 inches; Olive oil

12 ingredients

7 steps

Ingredients

8 oz. green olives, pitted if desired (about 1 1/2 cups)
1 tsp. finely chopped fresh rosemary, or 1/2 tsp. dried
3 Tbs. fresh mixed herbs (such as thyme, oregano, chives and sage), or 3 tsp. dried
1 tsp. fennel seeds, crushed
1/2 tsp. paprika
18 tsp. crushed red pepper flakes
1/4 tsp. black peppercorns
1 Tbs. coarsely chopped garlic
1/4 tsp. salt
3 medium bay leaves
Strip lemon peel, about 1 x 3 inches
Olive oil

Directions

1

In medium bowl, combine olives, rosemary, mixed herbs, fennel seeds, paprika, red pepper flakes, peppercorns, garlic and salt.
2

Mix thoroughly.
3

Pack seasoned olives into pint jar, layering them with bay leaves and lemon peel.
4

Pour enough oil over olives to cover, then tightly close jar.
5

Refrigerate for at least 4 days, shaking jar occasionally each day.
6

To serve, drain olives, then remove and discard peppercorns, bay leaves and lemon peel.
7

For best results, serve at room temperature.