Ingredients Jump to Instructions ↓

  1. 3/4 c Pitted ripe olives

  2. 3 Allspice berries

  3. 1 ts Black peppercorns

  4. 1 ts Mustard seeds

  5. 2 Garlic cloves, crushed

  6. 3 Dried red chilies

  7. 3 Lemon slices

  8. olives

  9. 3/4 c Pimiento-stuffed green

  10. 1 3/4 c Olive oil

Instructions Jump to Ingredients ↑

  1. Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice berries.

  2. Stir in olive oil and mix well.

  3. Spoon mixture into a large jar with a tight-fitting lid.

  4. Screw on lid tightly and turn jar over several times to ensure ingredients are well mixed.

  5. Let olives marinate at least 1 week before serving, turning jar several times a day.

  6. Store up to 6 months in a cool place.

  7. NOTE: Use a mixture of corn oil and olive oil for a more economical marinade.

  8. Add sprigs of dried herbs to marinade, if desired.

  9. To serve, garnish with lemon twists and a fresh parsley sprig, if desired.


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