Italian Olives

Name: Italian Olives
Ingredients: ⅓ cup cider, white wine, or red wine vinegsar; 1 large garlic clove, finely minced; 1 tablespoon finely chopped parsley; ½ cup finely chopped celery; ¼ cup finely chopped green and/or red sweet pepper; 4 drops hot sauce; ⅓ cup vegetable oil; 32 oz. jar spanish olives, drained and liquid retained (if whole, cut an x on each end; if stuffed, remove the pimento, chop, and add it to the sauce); 1 teaspoon mixed italian herbs or more to taste; 1 small yellow onion, finely chopped; ⅓ cup liquid from olives; fresh ground pepper to taste

Preparation info

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

Ingredients

32 oz. jar spanish olives, drained and liquid retained (if whole, cut an x on each end; if stuffed, remove the pimento, chop, and add it to the sauce)
½ cup finely cho

Side dish
Starter
Preserve
Vegan
Gluten-free
Spicy

Method

Combine all ingredients in a bowl. Cover and let stand at room temperature all day, mixing several times. Pour into a nonreactive container.
Store in the refrigerator and let age for 2 to 3 weeks for better flavor. If liquid does not cover the olives, add more oil, vinegar, and olive liquid in equal amounts. You will probably be able to return the mixture to th