Marinated Olives and variation

Lynnda Cloutier


Another good hostess gift or an equally good appetizer. Source unknown


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zesty olives:
1 lb. green olives
3 garlic cloves, peeled
1 1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 bay leaf, crushed
1 slices lemon
1 tsp. allspice
olive oil to cover

How to Make Marinated Olives and variation


  • 1Coriander Olives:
    1 lb. black olives
    1 small fresh hot pepper, seeded and cut in strips
    1/2 cup coarsely chopped coriander
    1 tsp. black peppercorns
    Olive oil to cover

    Lemon Fennel Olives:
    1 lb. green olives
    4 garlic cloves
    1 Tbsp. fennel seeds
    Zest and juice of 1 lemon
    Olive oil to cover

    Franklin Adams’s Kalamata Olives

    1 lb. kalamata olives or other black olives
    1 tsp. Orange zest
    6 hot peppers, dried or fresh
    Few sprigs fresh rosemary
    Few sprigs fresh Greek oregano
    Olive oil to cover

    Orange Cardamom Olives:
    1 lb. black olives
    Zest of 2 oranges, cut in strips
    2 tsp. cardamom seeds, lightly crushed
    1 tsp. white peppercorns
    Olive oil to cover

    Thyme and Garlic Olives:
    3/4 lb. black olives
    3 garlic cloves, peeled and minced
    1 to 2 Tbsp. fresh thyme leaves, or 1 to 2 tsp. dried
    1 tsp. white peppercorns
    Olive oil to cover

    After draining and rinsing the olives, mix them with the herbs and spices and put them in a jar with a tight fitting lid. Pour oil over them and allow them to marinate for at least 2 days before using. if you’ve used garlic remove it after a few days so its strong flavor doesn’t overwhelm the other ingredients. The olives will keep in refrigerator for 6 months. Bring to room temperature before serving.

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About Marinated Olives and variation

Course/Dish: Other Appetizers

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