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Summary
| Yield | |
|---|---|
| Prep Time | 2 1⁄2 hours |
| Recipe | Appetizer |
| Ingredients | red wine vinegar |
Description
This is a simple and terrific recipe. Make more than you need. They keep for a week or more and just keep getting better and better.
Ingredients
- 2 c assorted olives
- 1 lemon, zested into long strips
- 1⁄4 c red wine vinegar
- 1⁄4 c very good olive oil
- 1 T fresh lemon juice
- 2 t dried oregano
- 1⁄8 t cayenne pepper (or to taste)
Instructions
Place the olives on a medium sized bowl.
In a small saucepan add lemon zest, vinegar, olive oil, and the lemon juice. Bring this mixture to a simmer. Then remove from the heat.
Add the oregano to the oil mixture and stir well. Pour the warm oil over the olives, stirring to coat them. Let the olives come to room temperature.
Once cool, sprinkle the mixed herbs and cayenne pepper over the olives, stir again the get the herbs well incorporated. Let the olives sit at room temperature at least 2 hours before serving. They may alternatively be kept for up to 1 week in the refrigerator.
Notes
makes about 2 cups (serves 8-10)
