Olive Marinate

Marinated olives are a popular snack and antipasto in Italy. Olives are popular all around the Mediterranean coast. They make a great addition to any Spanish, Italian, North African, Greek or Provençal meal.

Image by prakhar

Makes about 4 cups

• Cracked green olives -- 2 cups
• Black olives -- 2 cups
• Olive oil -- 1/2 cup
• Red wine vinegar -- 1/4 cup
• Garlic, minced -- 2 tablespoons
• Herbs and seasonings (see variations)

Method

1. Mix all ingredients together in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.
2. Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.

Variations

• French (Olives marinées): use black niçoise olives, thyme and a little lavender.
• Greek: use black Kalamata olives and dried oregano and thyme.
• Italian (Olive marinata): use chopped rosemary, thyme and peppercorns.
• North African (Mslalla): use oil-cured black olives and substitute lemon juice for the red wine vinegar. Stir in cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.
• Spanish (Aceitunas aliñadas): use paprika, cumin seeds and peppercorns.
• If you like, you can use all green or all black olives.
• Here is a list of the most popular herbs and seasonings mixed with marinated olives. Mix and match to suit your own taste.
  • Bay leaves
  • Cardamom seed
  • Cracked black pepper
  • Crushed red pepper
  • Cumin seed
  • Fennel seed
  • Lavender
  • Lemon, lime or orange zest
  • Oregano
  • Paprika
  • Rosemary
  • Sun-dried tomatoes
  • Thyme

Notes

• Do not used canned olives for this recipe! (Unless you have no shame.)
• Marinated olives will stay fresh for 1-2 months if stored in the refrigerator.