SPANISH-STYLE MARINATED OLIVES
4 cups
For information on olive types, see here.
Combine in a bowl:
- 2 cups black or green olives, or a combination, pitted or unpitted
- ½ cup extra-virgin olive oil
- 3 garlic cloves, chopped
- 2 bay leaves
- (3-inch sprig rosemary)
- 2 sprigs thyme
- 1 sprig oregano
- (1 tablespoon red wine vinegar or sherry vinegar)
- ½ teaspoon smoked paprika
- (One 3 × ½-inch strip orange zest)
- Pinch of red pepper flakes
Use a spoon to bruise the herbs, which will help flavor the oil. Transfer the olives to a quart-sized jar, cover, and refrigerate for at least 2 days and up to 1 month. Serve at room temperature.