Prep 5 mins
Cook 2 hrs
I love garlic olives, especially the ones they serve at my local bar. I could sit there all night just eating olives! :) I am hoping this recipe will be close (Betty Crocker's Cookbook, 1972).
- 8 1⁄2 ounces ripe olives, whole, pitted, & drained
- 7 ounces pimento stuffed olives
- 1⁄2 cup vinegar
- 1⁄2 cup olive oil
- 1⁄2 cup salad oil
- 1 small onion, sliced
- 2 garlic cloves, finely minced
- Split olives slightly and place in large jar with remaining ingredients.
- Cover tightly & shake.
- Refrigerate at least 24 hours. To serve, remove olives with slotted spoon.
Whoknew, great olives! DH and I prefer the olives from the local market that have much better flavour than the pimento stuffed ones,(which here at least, don't rate much in taste at all)so used pitted green market olives, the rest of the ingredients stayed the same and after 2 hours.. um, I think that the garlic still bites back too sharply... and the onions too.. but I have a secret, and that is: I have made similar recipes to this before, and know that TIME is Garlic and Olives best friend... so I made this yesterday after dinner and tried some just before bed... Nope, not ok enough... fast forward to this evening.. and a little sample... MUCH better ! I think that this needs at least 24 hours and maybe even a bit longer for the garlic and the onion mellow out and infuse with the olives. Leave it in the fridge to do it's stuff for a bit longer and you will have a winning recipe.Please see my rating system, a lovely 4 stars :) Thanks!