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Fiery Marinated Olives

Source of Recipe


Better Homes and Gardens, December 1989






List of Ingredients



• Two 3-ounce jars almond-stuffed olives, drained
  
• 1/3 cup salad oil
  
• 1/4 cup water
  
• 3 Tbsp lime juice
  
• 1 Tbsp fresh, snipped cilantro
  
• 1 Tbsp crushed red pepper
  
• 1 tsp cumin seed
  
• 1 clove garlic, minced
  






Instructions



1. In a small saucepan, combine all ingredients. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Remove from heat. Cool to room temperature.
   
   
2. Use slotted spoon to transfer olives to 2 screw-top half-pint jars. Pour cooking liquid equally over olives in jars.
   
   
3. Cover and chill in the refrigerator for 4 to 7 days before serving. Store in the refrigerator up to 3 weeks.
   
   Makes 2 half-pint jars.