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Garlic & Herb Marinated Olives Recipe

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This recipe for Garlic & Herb Marinated Olives is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bay leaves
1 Tbsp minced garlic
2 tsp crushed dried oregano
2 tsp crushed dried thyme
4 Tbsp red wine vinegar
1 10oz. jar pimento stuffed green olives, drained
2 6oz. cans pitted large ripe olives, black and/or green
2 to 21/2 C. extra virgin olive oil
Directions:
Directions:
In small bowl combie bay leaves, garlic, oregano, and thyme. Divide mixture evenly between two 3 cup resealable glass jars. Add 2 T. vinegar to each jar, set aside. Fill a large saucepan halfway with water. Place over high heat and bring to a boil. Add olives, remove from heat immediately. Let olives stand 1 minute, drain. Divide warm olives between the prepared jars. Add just enough oil to cover the olives, cover and shake the jars. Refrigerate, covered for at least 3 days, stirring or shaking jars daily. Bring olives to room temperature and drain before serving.
Number Of Servings:
Number Of Servings:
Makes about 5 1/2 cups
Preparation Time:
Preparation Time:
**Note: Olives with keep in covered jars for up to 2 months stored in refrigerator.
Personal Notes:
Personal Notes:
The first time I ever had these was when my sister Chris had William make these for her to bring to my Mom's house in NY for Christmas. I ate most of them, and couldn't get enough. I recently made them for my niece Kori Elizabeth's baby shower for Hudson and they were a hit! Thank you William for reaching into the archives and finding this recipe for me.

 

 

 

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