Photo: Ellen Silverman; Styling: Toni Brogan
Yield
5 cups (serving size: 2 tablespoons)

A mix of fruity and meaty olives works well in this treatment. They are ideal for cocktail platters, antipasto, snacking, or as a gift when placed in a decorative jar.

How to Make It

Step 1

Combine all ingredients in a large bowl; stir well to combine. Cover and refrigerate 48 hours. Serve at room temperature.

Step 2

Note: Refrigerate up to 1 month.

Ratings & Reviews

JulzTravels's Review

JulzTravels
December 02, 2009
I made this recipe for my cooking club and they all loved it. In fact, I'm making another batch (just a few weeks later) for a Christmas party. There was so much flavor to these olives; I highly recommend this recipe. Bonus: the cooking club thought the oil could be used for a pasta dish or salad dressing. Delish!!

CherylT's Review

CherylT
November 10, 2009
These were horrible!!! The recipe didn't specify whether the olives needed to be cured or raw so I used raw. After 2 days in the refrigerator, I was so excited to taste them and they are completely inedible.