Marinated Black Olives

Photo: istock

Why olives come in such small quantities like a 6-ounce jar is a mystery to me, so a few years ago I started buying 4-pack cans of olives from Walmart and marinated them myself.

 It's easy-peasy and economical as well. Plus you can experiment with different herbs and spices. The batch I'm eating now has only a few spices, and it is delicious:

Marinated Black Olives

Ingredients:

4-6 ounce cans of black olives

vinegar of choice (I used Cabernet Red Wine Vinegar.)

salt (I used Sicilian Basil Salt that I had in my cupboard.)

pepper (I used a saltless Cajun mix I made previously. It has red pepper flakes in it.)

garlic (I used dried and lots of it.)

Herbs de Provence

bay leaves (I used dry ground bay leaves, but have used whole bay leaves in the past.)

Directions:

I opened the 4 cans and tossed the olives with some of the liquid into a large jar.

This time around I didn't measure my spices or vinegar, but added some and tasted the liquid that came with the olives in the can then added more of the vinegar and spices to taste. I made sure the liquid covered the olives and discarded the surplus liquid. I omitted extra virgin olive oil, but by all means, add olive oil to the batch if you wish.

Eat several and store the batch in the refrigerator to marinate overnight ... and until you finish the batch. 

Cheap. plentiful and tasty! A puny 6-ounce jar of olives is a thing of the past. Nowadays we eat as many olives as we wish!

My latest batch

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