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Herbed Olives

Marion Foster, Tidewater Unit
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Olives marinated with bay, chiles, capers, garlic, rosemary, and celery leaves for a savory appetizer.
Prep Time 10 minutes
Total Time 4 days
RECIPE CATEGORY: Appetizers

Ingredients
  

  • 2 cups un-pitted ripe or green olives
  • 1 leaf bay leaf
  • 2 small hot dried chiles
  • 2 tablespoons drained capers
  • 2 cloves garlic
  • 12 leaves rosemary
  • 2 tablespoons finely chopped celery leaves
  • 1 cup olive oil, or more as needed

Instructions
 

  1. Press each olive gently between your fingers so the marinade can penetrate.
  2. Place olives in a glass jar with all ingredients except olive oil.
  3. Pour enough olive oil to cover the olives. Cover the jar and shake well.
  4. Refrigerate for 3 to 4 days before using. Remove garlic if storing longer than 4 days.
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