Marinated Olives

12 Reviews

Prep: 10 min
Ready In: 2 day 10 min

“The marinade for these olives give them a Mediterranean flavor; it's made with fennel seeds, thyme, and rosemary.” - by Sir Pellinore

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

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Metric US

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)

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KAREN65

Dec. 5, 2003

"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

Aug. 2, 2006

"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!"