Rating: 4 stars 4.1
17 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

The marinade for these olives give them a Mediterranean flavor; it's made with fennel seeds, thyme, and rosemary.

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Recipe Summary

prep:
10 mins
additional:
2 days
total:
2 days 10 mins
Servings:
20
Yield:
15 to 20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.

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  • In a large mixing bowl, combine bay leaves, rosemary, fennel, thyme, and white vinegar. Add olives, and toss until olives are coated. Place the mixture into the two jars; make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar, and shake well. Refrigerate for at least 2 days.

Nutrition Facts

33 calories; protein 0.3g; carbohydrates 0.9g; fat 3.3g; sodium 383mg. Full Nutrition
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