Rosemary and Garlic Marinated Olives
Olives, a favorite cocktail party nibble, become even tastier
after soaking in a flavorful vinaigrette.
Prep Time: 10 min
Start to Finish: 1 days 10 min
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon grated lemon peel
4 garlic cloves, thinly sliced
4 sprigs fresh rosemary, cut up
1/2 cup coarsely chopped red onion
1/2 cup pitted green olives
1 (6-oz.) can pitted ripe olives, drained
1 (6-oz.) jar pitted kalamata olives, drained
In medium nonmetal bowl or resealable food storage plastic bag, combine
oil, vinegar, lemon peel, garlic and rosemary; mix well. Add onion and olives;
stir gently to mix. Cover bowl or seal bag. Refrigerate at least 24 hours.
To serve, remove olives from marinade with slotted spoon; place in serving
bowl. Reserve marinade for later storage of olives. Serve with decorative
toothpicks or cocktail forks.
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