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.

Yield: Makes 6 cups
Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  1. Whisk together first 6 ingredients.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Marinated Olives and Peppers Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy