Herbed Olives
Olives marinated with bay, chiles, capers, garlic, rosemary, and celery leaves for a savory appetizer.
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
- Press each olive gently between your fingers so the marinade can penetrate.
- Place olives in a glass jar with all ingredients except olive oil.
- Pour enough olive oil to cover the olives. Cover the jar and shake well.
- Refrigerate for 3 to 4 days before using. Remove garlic if storing longer than 4 days.
