Prep 5 mins
Cook 24 hrs
Wonderful appetizer, or can serve with fresh bread and cheese.
- 1 lb of large cracked green olives
- 1⁄2 small red onion, thinly, sliced
- 1⁄2 cup of finely chopped green onion
- 3 garlic cloves, sliced
- 2 bay leaves
- 1 large fresh thyme, sprig
- 1⁄2 cup dry vermouth
- 2 tablespoons extra virgin olive oil
- In a bowl, stir together all ingredients. Cover and refrigerate at least 1 day.
- When ready to serve, remove garlic slices, if desired. Serve at room temperature.