What I like about marinading your own olives is the variety of flavors you can incorporate into them. By rotating spices and herbs, you can create olives to match any cuisine. And with the wide variety of olives in stores, you can even add color and texture by choosing different olives.
Black olives are recommended, if you want a subtle olive flavor which is almost sweet. These are good for Italian or fresh herb marinades.
Green olives are recommended, if you want a well rounded olive flavor with a little bit of tang. These are great for Spanish or very zesty marinades.
Kalamata olives are recommended, if you want a rich flavor with a nice salty finish. Works perfectly for Mediterranean or mixed spice marinades.
I am going to walk you through how to marinade your olives using an olive bar staple. The seasoned olive medley. Which is a fancy way of saying-mixed olives tossed in olive oil and herbs. This recipe can be modified for any flavor combination you want. The important thing to know is ratio, for every 2 cups olives you will need: 1/4 cup olive oil, 2 1/2 tbsp seasonings( your combination), and an airtight sealable container. Okay, let's get marinading.
Prep time: 5 minutes
Full time: 2 hours 5 minutes to overnight.
You will need:
1 can black pitted olives
1 can green pitted olives
1/4 cup olive oil
1 tbsp dried oregano
1 tbsp dried rosemary
1 tsp minced garlic
1 tsp salt (do not use if using Kalamata)
1/4 tsp ground black pepper
Let us begin:
Start by draining and rinsing your olives, make sure water runs clear when done rinsing. Set aside.
In your airtight container mix all remaining ingredients.
Set on counter at room temp for two hours.
After two hours shake container again, they are now ready to enjoy, but for fuller flavor. Sit in refrigerator overnight and reshake prior to serving!
Enjoy these for up to 3 weeks!