Spicy Garlic Olives

Submitted by Ma Field

"These olives are great on an antipasto platter or tossed with other veggies in a pasta,rice or couscous dish. Super easy and what a nice gift for the gourmand on your list! When the olives are gone, use the leftover oil to make salad dressing or as a marinade starter."

 

• Ready In: 10mins
• Ingredients: 4
• Yields: 2 pint jars
• Serves: 16

ingredients

• 1 (12 ounce) can pitted ripe olives, rinsed and drained
• 2 tablespoons minced garlic (or 5 cloves put through a press)
• 1⁄4 teaspoon chili paste
• 2 cups olive oil

directions

1. Place olives in pint jar. Add garlic and chili paste. Fill jar with enough oil to cover olives.
2. Close jar lid tightly. Shake gently to distribute seasonings.
3. Refrigerate at least two days before serving.

Reviews

[Texas Aggie Mom]

Made these and put them in the refrigerator for 4 days. When I tried the first one it was very oily which I did not care for so I wiped them with a paper towel before trying another one. The garlic flavor was not very strong and they were not spicy to me, but I am used to eating extremely spicy foods so that may have been just me. Thanks Ma for letting me try your recipe. Made for Fall 08 PAC.