- Active Time 5m
- Total Time 48h 5m
Makes 1 or 2 lb
Whichever of these two different preparations you choose, be sure to marinate the olives for at least 2 days before setting them out with drinks as part of a meze or tapas table. They will keep very well for up to a week in the refrigerator.
- For the Black Olives:
- 1 pound brine-cured black olives, rinsed of brine
- 3 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- Olive oil
- For the Green Olives:
- 1 pound brine-cured green olives, rinsed of brine
- 4 cloves garlic, crushed
- 2 tablespoons dried oregano
- 2 thin orange or lemon zest strips
- Olive oil
Select either the black or green olives to prepare, or prepare both. Combine all the ingredients in a bowl, adding olive oil as needed to cover. Toss well to combine. Cover and refrigerate for at least 2 days. Bring to room temperature before serving.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
96 calories; 9g total fat; 0mg cholesterol; 960mg sodium; 6g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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