Obsessive Olives | Hay Day Country Market
photo by Sharon123
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 7 ounces small green manzanilla olives
- 1 large garlic clove, peeled and finely minced
- 1⁄2 cup red wine vinegar
- 1⁄2 cup light vegetable oil
- 1⁄2 teaspoon red pepper flakes
- 1 tablespoon minced onion
- 1 teaspoon fresh parsley, minced
- 1⁄2 teaspoon dried oregano
directions
- Combine all the ingredients in a small bowl, cover, and set aside to marinate at room temperature overnight, stirring occasionally to distribute the flavors.
- Stored in the refrigerator, the marinated olives will keep well for several weeks, just stir before serving.
- (Note: Sometimes the vegetable oil will get cloudy in the fridge. This is okay and it will clear up when brought to room temp).
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Reviews
-
We can't leave these alone! I used a mix of manzanilla, black and kalamata olives. It looked so beautiful in the serving dish. When the olives were gone, I drizzled the dressing over an iceberg lettuce wedge and topped with fresh grated parmesan cheese. It was a great salad!! We won't want plain olives ever again.