Marinated Olives
Recipe type: appetizers
  • ½ pound green olives in brine (Manzanilla, Arbequina or Pincholine)
  • ½ pound black olives (Nicoise, Kalamata or Lugano)
  • 2 cloves garlic
  • 1 tablespoon dried oregano, crushed
  • 2 tablespoon red wine vinegar
  • 1 teaspoon paprika
  • 1 strip fresh zest
  • Olive oil
  1. Put the olives in a large glass jar or glazed crock.
  2. Add the garlic, oregano, vinegar and paprika and stir gently to combine.
  3. Add the olive oil to cover.
  4. Store in a dark cool place.
  5. These are best served after at least two weeks.
  6. Remove olives with slotted spoon and serve.
  7. When all the olives have been used strain the oil and use for a salad dressing.
Recipe by Pizza Today at