“The marinade for these olives give them a Mediterranean flavor; it's made with fennel seeds, thyme, and rosemary.” - by Sir Pellinore
Ingredients
Adjust Servings
Original recipe yields 15 to 20 servings
Directions
- Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.
- 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.
Nutrition
Amount Per Serving (20 total)
- Calories
- 33 cal
- 2%
- Fat
- 3.3 g
- 5%
- Carbs
- 0.9 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"This is just awesome, but I LOVE OLIVES!! Very easy to put together and the olives are very tasty with all the seasonings...." See more"
Chicken_Livers_Stink
"Coming from a family of olive-enthusiasts (as children we even received olives in our stockings), I found this recipe quite pleasing and easy to put together. I did take other reviewers' suggestions, ..." See moreand added garlic & lemon zest. I will make again, and plan on passing the recipe to my brothers. Cheers!"
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