Marinated olives are a popular snack and antipasto in Italy. Olives are popular all around the Mediterranean coast. They make a great addition to any Spanish, Italian, North African, Greek or Provençal meal.
Marinated olives will stay fresh for 1 to 2 months if stored in the refrigerator.
Olive Marinate
Course: Appetizers, AntipastiCuisine: Italy4
cupsMarinated olives are a popular snack and antipasto in Italy. Olives are popular all around the Mediterranean coast, and make a great addition to any Mediterranean meal.
Ingredients
Cracked green olives — 2 cups
Black olives — 2 cups
Olive oil — 1/2 cup
Red wine vinegar — 1/4 cup
Garlic, minced — 2 tablespoons
Herbs and seasonings (see variations)
Directions
- Mix all ingredients together in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.
- Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.
Marinated Olives Notes and Variations
- French (Olives marinées): Use black niçoise olives, thyme and a little lavender.
- Greek: Use black Kalamata olives and dried oregano and thyme.
- Italian (Olive marinate): Use chopped rosemary, thyme and peppercorns.
- North African (Mslalla): Use oil-cured black olives and substitute lemon juice for the red wine vinegar. Stir in cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.
- Spanish (Aceitunas aliñadas): Use paprika, cumin seeds and peppercorns.
- If you like, you can use all green or all black olives.
- Here is a list of the most popular herbs and seasonings mixed with marinated olives. Mix and match to suit your own taste: Bay leaves, cardamom seed, cracked black pepper, crushed red pepper, cumin seed, fennel seed, lavender, lemon, lime or orange zest, oregano, paprika, rosemary, sun-dried tomatoes, thyme
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