Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Level:
Easy

Ingredients

Directions

Rinse the olives thoroughly under cold running water. Crack them with a hammer or the side of a heavy chefs knife (be careful not to crack the pit). In a large glass jar, place a single layer of olives and sprinkle them with coriander seeds and oregano. Scatter a few slices of garlic on top and make another layer in the same way. Continue until you have used all the olives and spices, then add enough olive oil so that the olives are completely covered. Leave in a dark place for 2 to 3 weeks.

Drain and serve as needed and, after the olives have been consumed, use the oil for a vinaigrette.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Grilled Marinated London Broil

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Asian Marinated Pork Chops

Recipe courtesy of Melissa d'Arabian

Olive Cheese Bread

Recipe courtesy of Ree Drummond

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Quick-Marinated Cherry Tomato Salad

Recipe courtesy of Ree Drummond

Orange Olive Oil Cake

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories