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.

1 Response to Marinated Olives

  1. Pingback: Clean out the refrigerator | floricooks

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