I make these olives all the time and I like to have them on hand throughout the year for quick nibbles. When friends drop by all you need are some cheeses and a baguette! Oh, and vino! The olives keep in the fridge for at least a month and the flavoured oil is great drizzled on some crusty bread. Or just simply dunk pieces of bread into the oil!
½ cup olive oil
½ lb. each Kalamata olives & green Greek olives, I prefer large olives for this
3 cloves garlic, halved
1 ½ tsp. dried thyme, or 1 Tbsp. fresh
½ tsp. dried oregano, or 1 ½ tsp. fresh
2 bay leaves
3 thinly cut lemon slices
1 tsp. black peppercorns
2 small sprigs of fresh rosemary
Combine ingredients in a large glass jar with a tight fitting lid. Let the olives stand at room temperature for 2 hours. Store in the fridge, giving the olives a stir occasionally.
