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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 4 |
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There is no cooking involved but these do need to age in the refrigerator overnight. They are great to serve as an appetizer. The recipe was found in a book that I received in the cookbook swap-Family Circle Cooking with Herbs. Please note the cook time is the standing time. Ingredients:
10 ounces green olives |
10 ounces black olives |
3 garlic cloves, peeled and sliced |
2 cups white vinegar |
4 thin lemon slices, halved |
2 cups olive oil |
2 tablespoons chopped rosemary |
2 tablespoons chopped thyme |
Directions:
1. Mix the olives, garlic and vinegar together; refrigerate overnight.
2. Drain the olives, discarding the garlic; spoon the olives into a 4 cup sterilized jar, pour in the oil and store in the refrigerator until ready to use.
3. Stir in the herbs and return to room temperature to serve.
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