Ingredients
- 1 1/2 c. green olives (preferably sm.), pitted, stuffed, or possibly unpitted as desired
- 1 1/2 c. brine-cured black olives (preferably Nicoise or possibly Kalamata)
- 1/4 c. wine vinegar
- 6 garlic cloves, sliced
- 2 bay leaves
- 8 sprigs fresh oregano or possibly 1 teaspoon crumbled, dry
- 8 sprigs fresh thyme or possibly 1 teaspoon crumbled, dry
- 1 1/2 c. extra virgin olive oil
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Marinated Black And Green Olives
Servings: 10
Directions
- In 2 saucepans of boiling water, blanch the green olives and the black olives separately for 1 minute each and drain them in 2 colanders. Pack the green and the black olives separately while they are still hot in 2 (2 c.) glass jars and divide the vinegar, the garlic, the bay leaves, the oregano, and the thyme between the jars, pushing the garlic and herbs down the sides of the jars. Divide sufficient of the oil between the jars to cover the olives; seal the jars with the lids and let them stand in a cold, dark place, shaking them daily for at least 3 days. Remove the olives with a fork from the marinade. The olives keep, covered and chilled, indefinitely. Makes about 3 c. olives.
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