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Olives: Garlic Olives

Source of Recipe

1992 The Los Angeles Times


List of Ingredients

2 cups canned green olives, drained
2 cloves garlic, slivered
3 thin slices lemon
1 teaspoon black peppercorns
3 bay leaves
1 whole sprigs dried thyme or basil
1/4 cup sherry or vinegar
olive oil


Recipe

Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors. Makes 2 cups.