Marinated Olives
Olives marinated in olive oil and herbs - contributed by Earl Bless
  • 1 lb mixed olives
  • 1 TBS balsamic vinegar
  • 1 TBS extra virgin olive oil
  • Pinch of red pepper flakes
  • 2 sprigs rosemary
  • Sprig of thyme
Slice open olives. Mix all other ingredients into a bowl. Mix olives and marinade and refrigerate for one week, shaking mixture once a day.

NOTE: Experiment with all kinds of herbs. Sometimes made with olives and red onions. Find flavorful olives, don't buy canned, especially canned back olives.  We used Kalamata, Alfonsio, Green and Oil Cured Black Olives in a mix.

Marinated Olives is featured in Springtime in Seville

Metric, Celsius, & Gas Mark Equivalencies

Earl Bless is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

A Boke of Gode CookeryThe Historical Cookery Page

Marinated Olives © 1999 Earl Bless | This page © 2000 James L. Matterer

The Historical Cookery Page

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence