Marinated Olives

Name: Marinated Olives
Ingredients: 8 oz. good-quality green olives (1 1/2 cups); 3 large cloves garlic, coarsely chopped; 3 Tbs. chopped mixed fresh herbs (such as thyme, oregano, basil, marjoram, sage; and/or chives); 1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried, crumbled; 1 tsp. fennel seeds, crushed; 1/2 tsp. hot or sweet paprika; 1/4 tsp. whole black peppercorns; 1/4 tsp. salt; 18 tsp. red pepper flakes; 3 bay leaves; 3 x 1-inch piece lemon peel; Extra-virgin olive oil as needed

13 ingredients

7 steps

Ingredients

8 oz. good-quality green olives (1 1/2 cups)
3 large cloves garlic, coarsely chopped
3 Tbs. chopped mixed fresh herbs (such as thyme, oregano, basil, marjoram, sage
and/or chives)
1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried, crumbled
1 tsp. fennel seeds, crushed
1/2 tsp. hot or sweet paprika
1/4 tsp. whole black peppercorns
1/4 tsp. salt
18 tsp. red pepper flakes
3 bay leaves
3 x 1-inch piece lemon peel
Extra-virgin olive oil as needed

Directions

1

Put olives into medium bowl.
2

Add rosemary, herbs, fennel seeds, paprika, red pepper flakes, peppercorns, and garlic and mix thoroughly.
3

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

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

Refrigerate for at least 4 days, shaking occasionally.
6

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

Serve at room temperature.