Olive Marinate - cooking recipe

Ingredients

2 cups cracked green olives
2 cups black olives
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons garlic, minced
herbs, and seasonings 1-2 t dried (see variations) or 1 tablespoon fresh herb

Preparation

Mix all ingredients together in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.
Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.
Variations.
French (Olives marinees): use black nicoise olives, thyme and a little lavender.
Greek: use black Kalamata olives and dried oregano and thyme.
Italian (Olive marinata): use chopped rosemary, thyme and peppercorns.
North African (Mslalla): use oil-cured black olives and substitute lemon juice for the red wine vinegar. Stir in cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.
Spanish (Aceitunas alinadas): use paprika, cumin seeds and peppercorns.
Here is a list of the most popular herbs and seasonings mixed with marinated olives. Mix and match to suit your own taste:Bay leaves,Cardamom seed,Cracked black pepper,Crushed red pepper,Cumin seed,Fennel seed,Lavender,Lemon, lime or orange zest,Oregano,Paprika,Rosemary,Sun-dried tomatoes,Thyme.