Pilot Marinated Olives
Please be sure to leave enough time for the flavor to meld. Black Kalamata and green Sicilian olives are popular varieties, but experiment with others, now available at the deli counter, such as Cerignola, Picholine, or niçoise.
Rinse olives in ice-cold water to remove brine. Pat dry.
In a bowl, toss all ingredients well.
Cover and set aside overnight for flavors to develop.
Marinated olives will keep for a week or so packed with the marinade in a container and stored in the refrigerator.
Ingredients
Directions
Please be sure to leave enough time for the flavor to meld. Black Kalamata and green Sicilian olives are popular varieties, but experiment with others, now available at the deli counter, such as Cerignola, Picholine, or niçoise.
Rinse olives in ice-cold water to remove brine. Pat dry.
In a bowl, toss all ingredients well.
Cover and set aside overnight for flavors to develop.
Marinated olives will keep for a week or so packed with the marinade in a container and stored in the refrigerator.
Notes
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