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.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the Olives- Combine all ingredients in a large resealable freezer bag.
Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.
For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.
Sprinkle with the oregano and pepper, tossing well.
Cover and let stand for 30 minutes at room temp.
Combine the olives with the feta and tomatoes, tossing well.
Serve.
small bowl. Let stand for 3 hours or overnight. Drain
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.
Combine all ingredients in a large bowl; stir gently to combine. Cover and refrigerate for at least 24 hours to let flavors develop.
Serve with cheese and crackers.
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.
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.
baking tray and cook for 40 minutes until the cloves
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.
Rinse the olives, then soak in cold water for at least 4 hours, drain.
Combine the olives with the remaining ingredients.
Cover and refrigerate for at least 1 day and up to 1 week.
Serve at room temperature.
Variation; Add 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme.
Warm the olive oil in a frying pan with the rosemary sprigs, garlic, bay leaves and oregano and cook gently, stirring for 5 minutes to infuse the oil.
Add the olives and toss well to coat in the spiced oil, then cook gently, stirring occasionally, for 5 - 10 minutes until soft and shiny.
Use a slotted spoon to transfer olives, garlic, bay leaves and herbs to a rustic serving dish and serve hot, warm or at room temperature.
o a boil and cook for 3 minutes. Add the carrot
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.
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.
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.
Combine all the ingredients in a small bowl, cover, and set aside to marinate at room temperature overnight, stirring occasionally to distribute the flavors.
Stored in the refrigerator, the marinated olives will keep well for several weeks, just stir before serving.
(Note: Sometimes the vegetable oil will get cloudy in the fridge. This is okay and it will clear up when brought to room temp).