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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Our son often made these olives for holiday get-togethers. They're simple to make and add a little zest to the buffet table offerings.Marguerite Shaeffer, Sewell, New Jersey Ingredients:
2 cups large pimiento-stuffed olives, drained |
1 cup pitted kalamata olives, drained |
1 cup pitted medium ripe olives, drained |
1/4 cup olive oil |
2 tablespoons lemon juice |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
2 teaspoons grated lemon peel |
4 garlic cloves, slivered |
pepper to taste |
Directions:
1. Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day.
2. Olives may be refrigerated for 2 weeks. Serve with a slotted spoon. Yield: 4 cups.
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