Recipe by southern chef in louisiana
The longer these olives marinate, the more pronounced the flavor.
Top Review by Agnes DiFonzo
I can't believe it's taken me years to realize that olives are best if you drain them and then add olive oil and garlic. Delicious! For my recent party I added black olives also, and put in fresh basil and oregano, just because I had some. These are also very good if you use only olive and garlic.
- 1 (8 ounce) jar kalamata olives, drained
- 1 (7 ounce) jarof whole green olives, drained
- 3 garlic cloves, sliced
- 1⁄3 cup olive oil
- 1 tablespoon of chopped fresh rosemary
- 1⁄2 teaspoon fresh ground pepper