The brilliance of making your own marinated olives is that you alone customize the flavor of the dish. Take out an ingredient here and add one there… you have your own special blend! Here, we use 2 small chili peppers and a dash of crushed red pepper flakes to give the olives a bit of spicy kick. This recipe can use black or green olives – or both.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 1 cup olive oil
- 2 chili peppers, cored, seeded, and sliced crosswise
- 1 sprig fresh parsley
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dried bay leaf
- 2 garlic cloves, crushed and chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds black or green brined olives
Add the olive oil, chili peppers, parsley, rosemary, thyme, bay leaf, garlic, and red and black peppers to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.
Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator.