Mediterranean spiced olives

Turn ordinary olives into fantastic olives with this recipe. Because of the large quantity, they are perfect for a party but also great to add to salads or given as a hostess gift. I have been making these  olives for so many years that I cannot remember where I found this recipe. Use the olive oil in salads or drizzled on cooked vegetables. These are best after the complete 2 weeks of marination, but you can eat them soon if absolutely necessary.

Recipe makes Active time Total time
3 cups
2 weeks
Special equipment needed
Large jar or crock
3 cups green olives, drained and rinsed
1 1/2 teaspoons dried rosemary
3/4 teaspoon red pepper flakes
3 tablespoons balsamic vinegar
2 - 3 cups olive oil
• Choose a different spice or a combination of spices.
• Use a flavored balsamic vinegar.
• After the intial 2 weeks of marinating, store in the refrigerator for 3 - 4 months.
• In a jar, layer 1/3 of the olives, 1/2 teaspoon rosemary, 1/4 teaspoon red pepper flakes, and 1 tablespoon balsamic vinegar. Repeat 2 more times.
• Pour enough olive oil over the olives to completely cover.
• Put the lid on the jar. Store for 2 weeks at room termperature. Shake the jar once daily.
• After 2 weeks they are ready to be eaten. Store covered in the refrigerator.

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