Total Time
Prep 5 mins
Cook 0 mins

Just love to be able to make them at home.Ready to eat after one week only.

Ingredients Nutrition


  1. Rinse olives under cold running water; drain.
  2. Place in 1-quart jar with tight-fitting lid.
  3. Mix remaining ingredients; pour over olives.
  4. Cover tightly and refrigerate, turning jar upside down occasionally, 1 to 2 weeks.
  5. Serve at room temperature.
  6. These keep well if tightly covered and refrigerated.
Most Helpful

5 5

These are spectacular and festive for the holidays! Made as directed. I will be serving these along with other appetizers at my next Moroccan feast! Thanks, littlemafia! Made for Veggie Recipe Swap 29, December 2010.

5 5

Chomp, chomp, there you go, eating that last olive. Good thing I took this photo, so I can remember these more then delish, more then easy, and wonderfully fresh tasting olive treats. I adore olives, but buying them at our big mega store for $7.99 a pound, makes Andi a sad, and dull girl. I love the fresh snipped parsley in this, as well as the cilantro! I added extra red pepper flakes, as I am the lover of hot peppers. Made as directed otherwise. Can you spell t-e-r-r-i-f-i-c? Terrific! Made for *Everyday is a Holiday* April 2010