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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 15 |
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The marinade for these olives give them a Mediterranean flavor; it's made with fennel seeds, thyme, and rosemary. Ingredients:
1 (8 ounce) jar pitted green olives |
1 (5 ounce) jar pitted kalamata olives, drained |
2 bay leaves |
1/4 teaspoon dried rosemary |
1/2 teaspoon fennel seed |
1/2 teaspoon dried thyme |
6 tablespoons distilled white vinegar |
Directions:
1. Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.
2. In a large mixing bowl, combine bay leaves, rosemary, fennel, thyme, and white vinegar. Add olives, and toss until olives are coated. Place the mixture into the two jars; make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar, and shake well. Refrigerate for at least 2 days.
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