Prep 10 mins
Cook 12 hrs
There is no cooking involved but these do need to age in the refrigerator overnight. They are great to serve as an appetizer. The recipe was found in a book that I received in the cookbook swap--Family Circle Cooking with Herbs. Please note the cook time is the standing time.
- Mix the olives, garlic and vinegar together; refrigerate overnight.
- Drain the olives, discarding the garlic; spoon the olives into a 4 cup sterilized jar, pour in the oil and store in the refrigerator until ready to use.
- Stir in the herbs and return to room temperature to serve.
So easy, So Good! I almost always have olives on hand but I never thought of doing anything else with them. I think I might well keep a jar of these wee wonders in the fridge all the time now.
Made for the Goddesses of ZWT-9 -- For the most part, I try to make recipes as written as a simple matter of rating fairness, but your recipe kept whispering ideas to my creative nature. The 1st whisper was heard as I was slicing the lemon & I answered it by adding lemon zest. The 2nd whisper said "I think some sweet red onion would be great w/these olives", so finely-diced red onion was added. Lastly, "The Whisperer" asked "Hmm - What do you think about some capers? ... & I firmly replied aloud "You may be right & I'll mention it, but we're done chg'ing Paula's recipe for now." These tasty babes were served w/Greek Bread (Abm), #272872 by Annacia & a lightly-creamed soup that cleaned the fridge of all the leftovers -- A yummy meal! Thx for sharing this recipe w/us. :-)
Magnificent! These made great gifts, instead of placing in a large jar I did three smaller jars one for us and two to give away with some pretty little instruction cards and the herbs and lemon in a bag so that all my friends had to do was mix and enjoy. Thanks for the great post.