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Spicy marinated olives
Photo by Gina Moore
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Made for giving
For additional recipes that make great holiday gifts, click here.
Photo by Gina Moore/Page design by Sharri Harris Wolfgang
Makes 2 cups
2 cups olives (manzanilla, Kalamata, black or combination)
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
¼ teaspoon crushed red pepper flakes
2 cloves garlic, minced
¼ cup olive oil
In a large bowl, thoroughly combine all ingredients. Pour into a wide-mouth Mason or clamp-top jar, and seal. Refrigerate. These will last up to six months.