Zesty Garlic Marinated Olives

 
3/4 cup black olives of choice, pitted
3/4 cup green olives of choice, pitted
1/2 cup olive oil
1 1/2 T. garlic, minced
1/2 t. dried rosemary, crushed a bit with your fingers
1/2 t. dried thyme
1/4 t. crushed red pepper flakes
freshly ground black pepper
 

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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The Vegan Chef
1999-2002  Beverly Lynn Bennett