Marinated Olives

Photos to come cause I am making some again this weekend but thought I should share the recipe first...

Olive Marinade

1 (6-7 oz.) can black or green ripe pitted olives, drained

¼ C. Olive oil

2 Tbsp. Chopped fresh basil or oregano (I use basil)

2 Cloves garlic

1 Tbsp. Balsamic or white wine vinegar (I use Balsamic)

½ tsp. Hot red pepper flakes

¼ tsp. Salt

Combine all ingredients in a glad zipper storage bag, or in a gladware container.  Close, then shake to coat.

Refrigerate at least 2 hours, or up to one month. 

Serve at room temperature.

For best flavor, store leftover olives with brine.

***I like to mix the black and green olives together, so I use a can of both and double up on the rest of the recipe.