Marinated Olives with Garlic

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Marinated Olives with Garlic

 

1 12 oz. jar green olives

1/4 cup sherry vinegar

or red wine vinegar

3 cloves garlic, smashed

1 thin slice lemon

1/2

dried hot pepper, optional

1 sprig fresh rosemary or thyme or 1/2 tsp.

dried

1/2 tsp. dried marjoram or oregano

1/2 tsp. ground

cumin

 

Drain olives. With back of knife, lightly crush

olives; return to jar. Add vinegar, garlic, lemon, hot pepper (if using),

rosemary, marjoram and cumin; seal and shake well.

Uncover and pour in enough

water to reach top. Seal and let stand for 12 hours at room temperature.

Refrigerate for 3 to 4 days before serving. Make-ahead: Refrigerate for up to 2

weeks. Yields 1 1/2 cups.