Garlic Olives

"Nice finger food, or great on sandwiches. Also good as a garnish for a bloody mary or a martini."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Lavender Lynn photo by Lavender Lynn
photo by Artandkitchen photo by Artandkitchen
Ready In:
13mins
Ingredients:
5
Yields:
1.5 cups
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ingredients

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directions

  • Drain the olives, reserving the liquid. Place the olives in a small bowl, and set aside.
  • Place the olive liquid in a small saucepan. Add the chiles and the remaining ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 5 minutes. Pour the hot vinegar mixture over the reserved olives. Let cool.
  • Cover and chill thoroughly. Drain before serving.

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Reviews

  1. I made this recipe for my husband and oldest son. They love olives and spicy food. They both loved this recipe. It was spicy enough without being too spicy. Thank you for a great recipe.
     
    • Review photo by Lavender Lynn
  2. Very cool recipe! I whipped this up while I was making an entree that required pimento stuffed olives and garlic, as well. I had a huge jar of olives (because I love them sooooo much), so it worked out well. I have the remainder (of what we haven't snacked on) in the fridge. I need to go and get more garlic and olives now (I used both up in the two recipes that I made). Thanks for posting a delicious treat. (Made for PRMR)
     
  3. Mmmm mmm, lots of flavor! I used more garlic, because I have alot, and used a little apple cider vinegar too. Thanks!
     
  4. Delicious and simple, my favorite combination. Thanks so much for this recipe breezermom
     
  5. 15th December 2011<br/>I prepared more as tapas for guest the coming weekend. This this time I prepared 4 portions.<br/>To preserve them longer I added the olives to the boiling liquid, boiled for 2 more minutes and filled the 4 jars. Thanks a lot, we will enjoy them during these holydays!<br/><br/><br/><br/>1st December 2011<br/>I'm glad you offered this recipe in PRMR! I love olives and this variation.<br/>I used half dryed chilies from the garden and fresh dill.<br/>Now it is wonderful, but I think after 2-4 days it would be delicious as well.<br/>Don't throw away the juice, use on salads!
     
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