Marinate olives

Ingredients

Directions

for black olives:

1 lb brine-cured black olives, rinsed of brine 3 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon red pepper flakes

Olive oil

For Green Olives:

1 lb brine-cured green olives, rinsed of brine 4 cloves garlic, crushed

2 tablespoons dried oregano

2 thin orange or lemon zest strips Olive oil

Select either the black or green olives to prepare, or prepare both.

Combine all the ingredients in a bowl, adding olive oil as needed to cover.

Toss well to combine. Cover and refrigerate for at least 2 days. Bring to room temperature before serving.

Makes 1 or 2 lb

Whichever of these two different preparations you choose, be sure to marinate the olives for at least 2 days before setting them out with drinks as part of a meze or tapas table. They will keep very well for up to a week in the refrigerator.

Makes 1 or 2 lb

Facts per Serving

Calories: 96

Fat: 9g

Fiber: 1g

Contributor: Source: Taverna © 1999 Cooking.com NYC Nutrilink: N0^00000