Martha prefers a mix of green and black Spanish olives, as well as Greek kalamatas. However, your favorite olives will work just fine. This can be made up to one week ahead and kept in the refrigerator.

Recipe by Southern Living November 2006

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Recipe Summary

chill:
8 hrs
stand:
30 mins
total:
8 hrs 45 mins
prep:
15 mins
Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together olives and remaining ingredients in a large bowl.

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  • Cover and chill at least 8 hours. Let stand 30 minutes at room temperature before serving. Serve olive mixture with a slotted spoon.

Source

Mockingbird Bakery, Greenwood, Mississippi

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