Italian Olives

Preparation info
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Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

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  • 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


  1. Combine all ingredients in a bowl. Cover and let stand at room temperature all day, mixing several times. Pour into a nonreactive container.
  2. 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