Marinated Olives

Already-pungent olives--Kalamata and Manzanilla--get punched up with additional herbs and spices; two days in the refrigerator brings out the most flavor.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 33 Calories

Ingredients

• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 2 bay leaves
• 6 tablespoons distilled white vinegar
• 1 (8 ounce) jar pitted green olives
• 1 (5 ounce) jar pitted kalamata olives, drained
• ½ teaspoon fennel seed

Recipe Instructions

Step 1

Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.

Step 2

In a large mixing bowl, combine bay leaves, rosemary, fennel, thyme, and white vinegar. Add olives, and toss until olives are coated. Place the mixture into the two jars; make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar, and shake well. Refrigerate for at least 2 days.