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Marinated Olives

(Mediterranean appetizer)

Yield: About 4 cups


INGREDIENTS PREP AMOUNT
Olives, cracked green 2 cups
Olives, black 2 cups
Olive oil 1/2 cup
Red wine vinegar 1/4 cup
Garlic minced 2 Tbsp
Herbs & seasonings (see variations) 2-3 Tbsp

METHOD

Basic Steps:  Mix → Marinate
  1. Mix all ingredients together well 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

  • 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
  • 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. Add cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.
  • Spanish (Aceitunas aliñadas): use paprika, cumin seed and peppercorns.
  • If you like, you can use all green or all black olives.

NOTES

  • Marinated olives are a popular snack all around the Mediterranean basin. They make a great addition to any Spanish, Italian, North African, Greek or Provencal meal.