Recipe courtesy of Janet Mendel
Yield:
5 cups
Level:
None

Ingredients

Directions

Crack the raw olives with a hammer or rolling pin against a wooden chopping board and place in a large bowl or bucket. Soak the olives in water to cover for at least 1 week. Make sure you change the water everyday. This is to remove the bitterness of the olives. Once the olives have soaked for a week, strain the water and add clean fresh water to the bowl. Add the salt, garlic cloves, thyme, bay leaves and optional wild fennel. Mix well. Place all the solid ingredients (herbs and olives) into an airtight glass or ceramic jar. Pour in enough of the salted water to cover the olives. Close the jar and ensure it is airtight. Store in a cool dry place for at least 2 weeks before eating your first olive. Serve with drinks.

IDEAS YOU'LL LOVE

Roasted Potatoes with Garlic and Thyme

Recipe courtesy of Sara Moulton

Roasted Chicken with Lemon, Garlic, and Thyme

Recipe courtesy of Kelsey Nixon

Garlic Bread

Recipe courtesy of Rachael Ray

Marinated Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Roast Prime Rib with Thyme Au Jus

Recipe courtesy of Bobby Flay

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Roasted Garlic Bread

Recipe courtesy of Jamie Deen

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Garlic Shrimp Casserole

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking