Prep 8 hrs
Cook 0 mins
These are just like the marinated olives that you purchase in the European markets...if not better. They will stay forever in the fridge. This recipe makes quite a lot of olives (6 cups), but can be scaled down in half if desired....note: plan ahead, these olives need to stay in the fridge for at least 8 hours (the more time left marinating in the fridge, the stronger the flavor will be). Prep time includes the 8 hour refrigeration marinating time.
- 2 (8 ounce) jars ripe olives, drained
- 2 (7 ounce) jars kalamata olives, drained
- 2 (7 ounce) jars pimento stuffed olives, drained
- 1⁄2 cup good quality olive oil
- 1⁄2 cup balsamic vinegar
- 1 tablespoon dried Italian seasoning
- In a bowl, combine all ingredients; cover and chill in the fridge for at least 8 hours.
- Let stand for 30 minutes before serving.
- Serve with a slotted spoon.
Good but I would have liked more flavour. A garlic clove (or two) and some lemon or orange zest would not be amiss here.
I tried this recipe because I looking for something different to take to a party. It was a smashing success! I added a heaping tablespoon of minced garlic (yes, I love garlic), a half teaspoon of crushed red pepper flakes, a teaspoon of onion powder and a teaspoon of dried lemon zest. I also added 8 oz of cubed feta cheese and a container of halved grape tomatoes. I put everything in a gallon ziploc bag and marinated it for 24 hours in the fridge, turning the bag 5 or 6 times. Everyone LOVED it, including me, and I hate green olives! People were standing around the olives all evening, grazing on them until they were gone. Even one of the men that never tries new things and hates olives was eating them, plus he asked me to give the recipe to his wife! It's easy, it's make ahead, and it makes a lot, so it's great for parties. Thanks for the recipe! It's a keeper!
Really great olives! Way better than straight from the jar, and so easy to do.