Marinated Greek Olives
1 jar(s)(6 oz.) pitted kalamata olives, drained and rinsed
1 tspdried oregano
1/2 tsplemon juice
1 smallbay leaf
1/8 tspground black pepper
1/2 colive oil
How to Make Marinated Greek Olives
- Place olives in a zipper-type plastic bag.
- Add remaining ingredients to bag and seal, squeezing out as much air as possible. Shake bag to mix everything. (Add more oil, if needed).
- Refrigerate for 24 hours. When ready to serve, let sit at room temperature until olive oil returns to liquid state. Pour into a bowl and serve.