New This Month

Marinated Black Olives

Use Kalamata or Provencal olives. If you can't find hot paprika, substitute sweet Hungarian paprika, plus a pinch of cayenne.

  • Yield: Makes 1 pound

Source: Martha Stewart Living, July/August 1991


  • 1 pound oil-cured black olives
  • 5 cloves garlic, peeled and crushed
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup red-wine vinegar
  • 2 tablespoons hot paprika
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano


  1. In a resealable container, mix together all ingredients. Cover and marinate in the refrigerator overnight or up to 1 week. Serve at room temperature.

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