Easy Italian Marinated Olives
Soaked in an olive oil marinade that's been infused with loads of garlic, lemon, fresh herbs and a red pepper kick, these easy homemade Italian marinated olives make for a wonderful appetizer or addition to any cheese board.
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Servings: 6
Ingredients
- 6 oz whole pitted black olives (Kalamata- recommended)
- 6 oz whole pitted green olives (Castelvetrano- recommended)
- 1 sprig Rosemary
- 1 C olive oil
- 1 tablespoon white wine vinegar
- 1 medium lemon, juice of
- 1 tablespoon black peppercorns
- 1.5 teaspoon minced garlic (about 3 cloves)
- 1.5 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- ¼ teaspoon sugar (optional)
Instructions
- In a medium bowl, toss olives to combine.
- Add Rosemary sprig to a quart jar. Fill the jar with the combined olives.
- In a 2 C measuring cup, combine olive oil, vinegar, lemon juice, peppercorns, garlic, oregano, red pepper flakes and sugar. Whisk until well combined. Pour over olives and Rosemary. Put lid on the jar. Shake well to cover all olives with the marinade.
- Refrigerate for at least 15- 30 minutes before serving. Can be stored in the refrigerator for up to 3 weeks.