Post by marlaoh on Aug 30, 2002 6:54:19 GMT -6
Marinated Olives
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
Directions
1 Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.
2 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.
Makes 15 to 20 servings
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
Directions
1 Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.
2 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.
Makes 15 to 20 servings