Ripe black olives, such as kalamata, have more flavor than green olives and are a better choice for marinating.
Serves: 6Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 1 lb. large kalamata or oil-cured black olives
- 3 large cloves garlic, thinly sliced
- ¼ tsp. cayenne pepper
- 1 Tbsp. dried oregano
- 1 tsp. dried rosemary
- 2 Tbsp. red wine vinegar
- 1 tsp. lemon juice
- ⅓ cup extra-virgin olive oil
- In a large bowl, combine the olives with the sliced garlic, cayenne pepper, dried oregano, dried rosemary, red wine vinegar, and lemon juice. Toss with olive oil to lightly coat the olives. Cover and refrigerate for at least 1 hour before using, to give the flavors a chance to blend.