Italian Marinated Olives
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 4 cups.
A friend shared this recipe for Italian marinated olives with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. —Jean Johnson, Reno, Nevada
Ingredients
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2 cans (6 ounces each) pitted ripe olives, drained
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1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
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2 tablespoons finely chopped celery
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2 tablespoons finely chopped onion
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2 tablespoons capers, rinsed and drained
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1/4 cup olive oil
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2 tablespoons red wine vinegar
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2 garlic cloves, minced
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon crushed red pepper flakes
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1/4 teaspoon salt
Directions
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1.
In a large bowl, combine the first 5 ingredients. In a small bowl, whisk oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture. Toss to coat.
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2.
Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.
Nutrition Facts
2 tablespoons: 36 calories, 4g fat (0 saturated fat), 0 cholesterol, 210mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
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