Marinated Olives

• Clean pint or other size jars
• Fresh cured olives
• Kosher Salt
• Good (but not expensive) vinegar
  • I’m using Trader Joe’s White Balsamic
• Mix and match variety of herbs and other flavorings
  • Garlic, cut in half or quarters
  • Bay leaves (fresh if you’re lucky enough to have a tree)
  • Orange Peel
  • Peppercorns
  • Chili Flakes
  • Caraway Seed
  • Cumin Seen
  • Rosemary
• Olive Oil

Fill the jars with olives packing them in and layering any other large items like the garlic, bay, rosemary and orange peel (I use a vegetable peeler to get nice big strips). Add the other flavorings to the top of the jar (they will settle through when you add the liquid). Add vinegar to about  1/3 full and then nearly to the top with light brine made with kosher salt. Top with about 1/2″ of olive oil and refrigerate. Marinate at least a week before serving. Keep in mind that these are not truly canned and will not have the shelf life of commercial olives.