Steps
Place 2 cups (236 ml) of jarred green olives, into a large bowl, jar with a lid, or a plastic storage bag. Be sure to drain the olives first.
Add 2 cups (236 ml) of jarred black olives, drained.
Drizzle ½ cup (118 ml) of olive oil over the olives.
Pour in ¼ cup (59 ml) of red or white wine vinegar.
Mix in 2 tbsp. (30 ml) of minced garlic. This step is optional. Garlic gives the olives a richer, more savory flavor.
Add seasonings to taste. Note the variations below.
4 bay leaves, ½ tsp. (2.5 ml) of dried rosemary, 1 tsp. (5 ml) fennel seed, and 1 tsp. (5 ml) of dried thyme.
North African Marinade
Replace the vinegar with lemon juice.
Add cumin seeds, coriander seeds, crushed red pepper, and the zest of lemon and orange – all to taste.
Spanish Marinade
Use paprika, peppercorns, and cumin seeds to taste.
Store olives in an air-tight container in the refrigerator for up to 2 months.
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