Marinated Olives with Herbs and Sun-dried Tomatoes

Name: Marinated Olives with Herbs and Sun-dried Tomatoes
Ingredients: ¼ cup drained oil-packed sun-dried tomato strips, oil reserved if desired, see Note; 5 julienne strips of orange zest (each about 2 inches long); 3 cloves garlic, peeled and cut into 4 slices each; ¼ cup drained oil-packed sun-dried tomato strips, oil reserved if desired, see Note; 4 cups brine-cured black olives, pitted and drained; 4 cups brine-cured black olives, pitted and drained; 4 cups brine-cured black olives, pitted and drained; 1 tablespoon chopped fresh marjoram; ½ cup olive oil; 5 julienne strips of orange zest (each about 2 inches long); 1 tablespoon chopped fresh basil

Preparation info

Makes
1 quart

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

You can use any type of brine-cured olive for this recipe—Californian, Greek, or any other. These olives will keep for three months in the refrigerator. They look very pretty in the jar, and make a wonderful gift accompanied by a loaf of country bread.

Ingredients

4 cups brine-cured black olives, pitted and drained
3 cloves garlic, peeled and cut into 4 slices each

Starter
Vegan
Gluten-free

Method

In a bowl, combine all of the ingredients except the oil, and toss to evenly distribute the herbs and the tomatoes. Place the mixture in a springtop quart jar, and pour in the oil. Refrigerate the olives to marinate for at least 3 days before serving. Bring the olives to room temperature to serve.