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
May 13, 2016
You're an idiot ! Where does one even gat incurred Kalamata olives, or Picholine by the nature of the olive they ARE cured! They are just olives until the treatment. Cook much?

JulzTravels's Review

CherylT
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

Curly
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.