Marinated Olives and Peppers

This flavorful combination may be stored in the refrigerator up to one week; let stand at room temperature one hour before serving.


Makes 6 cups

Recipe from

Southern Living


1 cup olive oil
1/2 cup red wine vinegar
1 garlic clove, minced
1 tablespoon chopped fresh or 3/4 teaspoon dried oregano
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cinnamon
1 (12-ounce) jar colossal pimiento-stuffed olives, drained
1 (12-ounce) jar roasted red bell peppers, drained and sliced
2 tablespoons small capers, drained
1 (10-ounce) jar kalamata olives, drained


Whisk together first 6 ingredients.

Layer 1 (1 1/2-quart) jar or 2-quart bowl evenly with pimiento-stuffed olives, bell peppers, capers, and kalamata olives. Pour marinade evenly over olive mixture in jars. Tightly seal jar or cover bowl, and let stand 1 hour before serving.