Recipe by threeovens
These olives get better with age, but the world will never know how good they can get since they don't last very long. I prepare all my olives this way. I mix them all up in a large jar and just pick out the ones I want for a particular recipe or just use a medley. They are stored in the refrigerator and the olive oil may harden; this does not affect flavor or quality. If you prefer your olives less oily, run under running water to rinse.
- 32 ounces olives (assorted Kalamata, Manzilla, Pimento stuffed, etc)
- 1⁄2 cup olive oil
- 1⁄2 cup balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon red pepper, cut into thin strips
- 1 tablespoon orange peel, cut into thin strips
- 1 tablespoon lemon peel, cut into thin strips
- 1 sprig fresh oregano or 1 tablespoon dried oregano
- 1⁄4 teaspoon dried red pepper flakes (optional)
Directions See How It's Made
- Drain brining liquid and rinse assorted olives of your choice. Place in large jar. Combine olive oil and balsamic vinegar in a separate bowl or jar. Add remaining ingredients to olives. Pour in enough oil/vinegar mixture to just cover. Place cover on jar and shake to mix ingredients.
- Store in refrigerator. Olives can be used right away, but the flavors will be optimal after about 2 weeks or so. These are terrific eaten as is or add to salads and other dishes. Disregard nutritional info since you won't be eating the liquid, I hope.