In a glass jar, place all of the ingredients and a few grindings of black pepper. Cover the jar with the lid and shake a few times to evenly distribute the olive oil over the olives. Marinate the olives in the refrigerator for at least one day, shaking the jar occasionally to help combine flavors. Bring olives to room temperature before serving. Olives will keep for several weeks.
Yield: 1 1/2 cups
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