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Recipe Detail Page
Marinated Olives
Early Summer 2001
Use any mixture of olives you like but avoid already marinated or spiced olives. These should be made a week before eating and kept refrigerated. Serve at room temperature.
4 cups (1 L) assorted olives
1 cup (250 mL) loosely packed rosemary leaves
3 garlic cloves thinly sliced
Zest and juice of 1 large lemon
1 to 1 ½ cups (250 to 375 mL) extra virgin olive oil
1. To remove saltiness, rinse olives thoroughly under cold water. Place in a large bowl and cover with cold water. Soak for at least 12 hours, changing the water four times.
2. In a large 5 cup (1.25 L) jar, place one third of the rosemary leaves, one sliced garlic clove and a third of the lemon zest and juice. Top with one third of the olives. Repeat this twice, ending with olives.
3. Pour over enough olive oil to cover. Seal and keep refrigerated.
