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