Prep Time
10 Mins
Chill Time
8 Mins
Yield
Yield: 4 2-cup jars (about 8 cups with liquid) (serving size: 1/4 cup)
Photo: Romulo Yanes

How to Make It

Step 1

Rinse olives under warm water and drain on a paper towel-lined baking sheet. Dry thoroughly.

Step 2

Transfer to a large bowl and add remaining ingredients, tossing to combine well. Cover and refrigerate for at least 8 hours and up to overnight.

Step 3

Fill clean and dry 2-cup-capacity jars with mixture. Cover tightly and keep chilled for up to a week, then discard any leftovers.

You May Like

Ratings & Reviews