2 Reviews

HUGE fan of marinated olives and these did not disappoint! Hubby doesn't like pits in olives, so I used the pitted sorts. I found a can of green olives in a simple light brine (they tasted like just regular black olives) and I also threw in some kalamatas for color and a change of pace. I let mine marinate for about a day and a half before tasting. I will certainly make these again, but I will use only 1 garlic clove. THANKS for a great recipe! UPDATE: These were even MORE fabulous on day 3. . .the orange was much more pronounced and I have to say they were downright OUTSTANDING.

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JanuaryBride July 12, 2010

FT - this is sooooo good!! So simple to prepare and such a hit with my family and friends!! Waited a couple of days before trying them and they were well worth the wait!!! Thanks FT!! :) Made for Holiday Tag

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Redsie December 22, 2007
Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes