Place ingredients in a glass bowl. Cover with cheesecloth. Set aside in cool place for 2 days.
Drain off gin (save) and discard juniper berries and peppercorns.
Makes 1 cup (about 28 medium) marinated olives.
nd drain the olives. Heat the oil, thyme, olives, chili pepper and
Mix the olive oil with the lemon peel, chili pepper and oregano. Add the olives and season with a pinch of pepper. Toss the olives in the oil. Store in the refrigerator for 2-3 days.
Place olives, sweet pepper strips, lemon slices,
Split olives by bashing with a wooden rolling pin. Toss with olive oil, red wine vinegar, herbs and garlic. Season, cover and chill for up to 2 weeks to marinate. Serve at room temperature.
1 Mix together the olives, rosemary, green onion, and capers
Mix the olives, garlic and vinegar together; refrigerate overnight.
Drain the olives, discarding the garlic; spoon the olives into a 4 cup sterilized jar, pour in the oil and store in the refrigerator until ready to use.
Stir in the herbs and return to room temperature to serve.
Discard brine from the jar of olives and slice olives the long way 4 times.
Return olives to jar and fill with water.
Change water frequently for 1 day and keep refrigerated at all times. Drain the water and put olives in a big pot.
Add remaining ingredients.
Mix everything with olives and put back into jar. Refrigerate for at least 4 days, turning over frequently.
Combine all ingredients in large heavy-duty resealable plastic bag.
Shake bag to blend ingredients.
Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl.
Let stand 1 hour at room temperature before serving.
Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.
In a large mixing bowl, combine bay leaves, rosemary, fennel, thyme, and white vinegar. Add olives, and toss until olives are coated. Place the mixture into the two jars; make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar, and shake well. Refrigerate for at least 2 days.
pieces per flatbread, and marinated olives.
Use a zester to remove the rind from lemon.
Place the olives in a large glass or ceramic bowl.
Combine the lemon rind, oil, oregano, pepper and bay leaf in a large jug. Pour the oil mixture over the olives and stir to combine.
Cover with plastic wrap and place in the fridge overnight to develop the flavours.
Remove from the fridge 1 hour before serving to bring to room temperature. Transfer to a serving bowl to serve.
Split olives slightly and place in large jar with remaining ingredients.
Cover tightly & shake.
Refrigerate at least 24 hours. To serve, remove olives with slotted spoon.
Place
olives
in
glass
container
with lid.
Combine remaining ingredients and pour over olives.
Cap jar and shake to coat olives well.
Marinate at room temperature for 2 days, shaking
jar
daily.
Drain before serving.
Makes about 1 cup of olives.
Drain brining liquid and rinse assorted olives of your choice. Place in large jar. Combine olive oil and balsamic vinegar in a separate bowl or jar. Add remaining ingredients to olives. Pour in enough oil/vinegar mixture to just cover. Place cover on jar and shake to mix ingredients.
Store in refrigerator. Olives can be used right away, but the flavors will be optimal after about 2 weeks or so. These are terrific eaten as is or add to salads and other dishes. Disregard nutritional info since you won't be eating the liquid, I hope.
Shake oil, vinegar, lemon juice, garlic, and peppercorns in large, tightly covered jar.
Add olives; cover & shake to coat olives evenly with liquid.
Refrigerate at least 8 hours; tipping jar occasionally to distribute marinade.
approximately 5 hours prior to serving, wash & drain tomatoes.
Cut each in half and add to marinade in jar.
Shake to coat.
To serve, remove vegetables with slotted spoon.
Spread olives between layers of paper towels and blot dry to remove most of the brine. Mix together the olives, dried herbs and orange zest in a bowl. Loosely pack into a glass jar; lay the herb sprigs on top and add olive oil to cover. Cover tightly and store for 2 days to 1 week.
Place drained olives in an airtight Tupperware container.
Add crushed garlic, lemon juice and olive oil.
Sprinkle with garlic salt to taste.
Shake container and place in refrigerator.
Chill minimum of 2 hours, shaking container occasionally.
In a saucepan, heat oil over medium heat. Add bell pepper and garlic and cook, stirring, until fragrant, about 1 minute.
Add olives, lemon juice and basil and toss evenly to coat. Let cool to room temperature, cover and refrigerate and let marinate for at least 24 hours before serving.
In a medium skillet, heat the olive oil, thyme, rosemary, lemon peel, orange peel, and crushed red pepper over medium heat for 2 minutes.
Remove from heat and let cool.
Stir in olives.