I love olives in just about any form, and these garlic olives couldn’t be simpler. Even though I’ve posted this before, I thought it would be fun to showcase this recipe again.
It always happens like this, we are expecting a great deal of company at different points in time. When this happens, I like to make as many things as I can ahead of time. Doing make-ahead recipes allows time to enjoy our guests and not be tied to the kitchen. To do that, I go to some of my tried and true recipes, such as these simple garlic olives.
Garlic Olives For A Busy Cook
- 1 7-oz can of pitted ripe olives, drained
- 1 7-oz jar unstuffed pitted green olives, drained
- ¼ cup vinegar
- ½ cup extra-virgin olive oil
- 1 small red onion, sliced
- 2 teaspoons chopped fresh parsley
- 2-3 cloves garlic, sliced
Place all the ingredients in a lidded glass jar. Place the lid tightly on the jar and shake. Refrigerate for at least 2 hours. They can be kept refrigerated for up to a month. Bring the olives to room temperature and drain before serving.
Notes: If you can’t find the unstuffed green olives, just leave them stuffed, or you can remove the pimentos. A good Olive oil make a big difference so don’t skimp on this. You can use any type of vinegar you desire. I like the clean taste of the cider vinegar with this recipe. For a bit of fun, mix it up with a larger variety of olives.
Yep, it’s that easy, and they taste pretty darn good. I’ll often throw them together to have on hand for unexpected guests, a spontaneous picnic, potluck or family gatherings.
Regardless of how you use them, make a double batch because they’ll go really fast. Enjoy.
Time to eat…