Recipe by Sir Pellinore
"The marinade for these olives give them a Mediterranean flavor; it's made with fennel seeds, thyme, and rosemary."
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1 (8 ounce) jar
pitted green olives
1 (5 ounce) jar
pitted kalamata olives, drained
distilled white vinegar
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, and added garlic & lemon zest. I will make again, and plan on passing the recipe to my brothers. Cheers!
I did not care for this recipe. Vinegar was all I could taste.
This is just awesome, but I LOVE OLIVES!! Very easy to put together and the olives are very tasty with all the seasonings.
Really delicious and easy! I also added the garlic, lemon zest, and a few dashes of hot pepper flakes for extra oomph...
We LOVED these! The flavors worked so well together. Next time I make them, I too will add some sliced fresh garlic. Thanks so much, Sir Pellinore!
I tweaked this recipe a bit but the basic concept is a good one. I added rosemary, garlic, lemon zest, red pepper flakes, kosher salt, and a coating of good olive oil. Let them sit overnight to let the flavors meld. Bet you can't eat just one!
This is an easy and cheap way to serve up olives at your next gathering. These are better than what you can buy at the store and much cheaper.
I love olives and these are great!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 30
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