Epicurean Olives
Author: Epicurus.com Kitchens
  • 2 Cups whole green or black olives
  • 1 bay leaf
  • 2 small dried chile peppers
  • 2 Tablespoons capers; drained
  • 12 fresh rosemary leaves; or
  • 1 teaspoon dried rosemary; crumbled
  • 2 cloves garlic; peeled
  • 2 Tablespoons celery leaves; chopped
  • 1 Cup olive oil
  1. Press each olive between fingers so marinade will penetrate. Place olives in at least a quart-sized jar with top and layer all ingredients except oil as you go. Pour in enough oil to cover, cover with lid and shake well. Refrigerate 3-4 days, shaking jar several times. Remove garlic if olives are to be saved for several weeks. If desired, more olives and garlic can be added to mixture.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/epicurean-olives/2151/