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Cocktail Olives

ashlyn's picture
  Olive oil 2 Cup (32 tbs)
  White vinegar 1⁄2 Cup (8 tbs)
  Dried hot red chilies 3
  Black peppercorns 8
  Salt 1 Tablespoon
  Dried thyme leaves 1 1⁄2 Teaspoon
  Bay leaves 2
  Dried tarragon 1⁄2 Teaspoon
  Dried marjoram 1 Teaspoon
  Canned anchovy fillet 4 Ounce
  Pitted green olives 8 Ounce (Large Sized Olives, Drained)
  Pimientos 4 Ounce (Drained)
  Pitted ripe olives 5 3⁄4 Ounce (Large Sized Olives, Drained)
  Garlic 3 Clove (15 gm)
  Parsley sprigs 1
  Caper 3 Tablespoon

In large jar (about 2-quart size), combine oil, vinegar, lemon peel, chiles, black peppercorns, salt, thyme, bay leaves, tarragon, marjoram; stir to combine.
Drain anchovies; add oil from anchovies to above mixture.
Cut anchovies in half crosswise; use to fill cavities in green olives.
Cut pimientos in strips; use to fill cavities in black olives.
Crush 1 clove garlic; sliver other 2 cloves garlic; add garlic and olives to jar, along with parsley and capers.
Let stand, covered, at room temperature at least 3 days before serving.
Makes about 2 quarts.
Note: If storing for longer time, refrigerate, and let
warm to room temperature before serving.

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