Marinated Olives
Prep
Total
Yield 6 -8 jars
Use a good Spanish Sherry Vinegar and good Olive Oil for these. Spice is optional. Use a variety of good quality organic olives. Make sure they are in brine and nothing else. You can make these in individual jars or make a big batch, let it marinate and transfer to jars
Ingredients
- 8-10 cups Mixed Organic Olives (Green, Black with pits and without)
- 1 Lemon, rind peeled off with a peeler so you have 6-8 large peels + 6 small triangles of lemon cut
- 6-8 cloves Garlic, sliced
- 4-6 teaspoons whole Fennel Seeds
- 6-8 1 inch sprigs of Fresh Rosemary
- Hot Pepper Flakes or Small Whole Dried Peppers
- 1 cup Olive Oil
- 1 1/2 cups Sherry Vinegar
Instructions
- Rinse and drain the Olives and divide into individual jars or put into a large flat bowl
- Add the rest of the ingredients dividing evenly into the jars or putting everything together in the bowl
- Liquid should come up at least half way in the individual jars
- Let marinate overnight in the fridge, turning the jars over once or stirring the bowlfull
- Keep in the fridge and bring to room temperature before serving
Notes
Just cut down on the ingredients to make a smaller batch of olives.
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/ultimate-marinated-olives/