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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

One Pot Chicken with Olives and Potatoes

Recipe courtesy of Tia Mowry

Potatoes with Onions, Olives and Tomatoes

Recipe courtesy of Robin Miller

Caramelized Onion Flatbread with Spiced Olive Oil

Recipe courtesy of Robert Irvine

Marinated Olives

Recipe courtesy of Curtis Aikens

Marinated Olives

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Marinated Olives

Recipe courtesy of Stephanie Izard

Mediterranean Marinated Olives

Recipe courtesy of Gourmet Magazine

Citrus Marinated Olives

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories