Marinated Black Olives
This year at our Thanksgiving table, one of my responsibilities is to prepare an antipasto platter to share with our family. My antipasto platters always includes a simple selection yet carefully chosen variety of cheese, salami, olives, vegetables and bread sticks. Those who have prepared antipasto platters before, know that good ingredients don’t come cheap. One way to save some money is to instead of purchasing expensive store bought marinated olives, is to marinate the olives yourself!
My Marinated Black Olives is simple to make and what’s so cool about it is that you can make a ridiculously dirt cheap can of black olives taste amazing! Toss together the ingredients and make a plan to get out of the kitchen. And while your olives are marinating, go out and visit one of your favorite places for the next couple of hours. Maybe the mall, your favorite park, or hiking trail…
One of my favorite places to visit in Southern Oregon is the Rogue River. This a section of the Rogue River a few miles outside a tiny little town called Merlin. This is a view looking downstream above the world famous Hellgate Canyon.
A view of Hellgate Canyon at the top of the hill. Several Hollywood movies and television shows were filmed in this area. John Wayne and Katherine Hepburn filmed “Rooster Cogburn” in the canyon. James Arness filmed an episode of “Gunsmoke” here. Kevin Bacon and Meryl Streep filmed scenes from the movie “The River Wild” on the Rogue River below.
A fly fisherman along the bank of the Rogue River at Indian Mary Park. Abundant quantities of Salmon, Steelhead and Trout are found in the river.
A view up river towards Merlin. If you ever get the chance to visit Oregon, be sure to stop by our wonderful Rogue River. It’s so beautiful!
My Marinated Black Olives are ready to serve. It takes only a few minutes to prepare and about 4 hours minimum to marinate. If you are patient, the olives taste even better the following day. These Marinated Black Olives are bargain priced, easy to prepare and most importantly, delicious! Enjoy! Tessa
- 1 – 5.75 ounce can of black olives (drained, I used jumbo)
- 1/3 cup garlic red wine vinegar
- 3 Tbs olive oil
- 1 Tbs fresh chopped parsley
- 1 tsp fresh chopped oregano
- 1/2 tsp dried basil
- 1 tsp lemon juice
- 1 tsp garlic paste
- 1/2 tsp salt (or to taste)
- pinch of red pepper flakes (or to taste)
Mix all ingredients in a non reactive bowl. Add to pint jar or container. Cover and place in refrigerator. Keeps up to 3 – 4 days.