Marinated Olives

Name: Marinated Olives
Prep time: 10 min
Total time: 10 min
Yield: 4 cups.
Cuisine: Greek Appetizers, Greek Recipes, Greek Vegetarian Recipes
Ingredients: 2 cups large pimiento-stuffed olives, drained; 1 cup pitted kalamata olives, drained; 1 cup pitted medium ripe olives, drained; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 2 teaspoons grated lemon zest; 4 garlic cloves, slivered; Pepper to taste

Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the buffet table offerings. —Marguerite Shaeffer, Sewell, New Jersey

Ingredients

2 cups large pimiento-stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
4 garlic cloves, slivered
Pepper to taste

Directions

Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day.
Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.