Shelly's Recipe

MARINATED OLIVES

Category: Cold

1 pound large cracked green olives
1 pound kalamata or other tasty black olive
1 sprig of fresh rosemary
1 sprig of fresh thyme
2 tablespoons fresh oregano
2 bay leaves
3 large cloves of garlic
Extra virgin olive oil
Wine vinegar
2 tablespoons black peppercorns
Salt to taste
1 teaspoon red hot pepper flakes

Combine the olives and herbs and place in a glass or plastic container. Add enough oil and vinegar to cover olives halfway, using 3 parts oil to 1 part vinegar. Cover with a lid and refrigerate at least overnight.

Allow to come to room temperature before serving. These olives will keep for several weeks if refrigerated. Remember to stir occasionally to ensure even mixing. When ready to serve, use a slotted spoon to remove the olives from the oil mixture as this mixture can be used again and again by just using new olives.