Balsamic & Oregano Olives

November 20, 2007

The flavorful marinating oil from these delicious olives should be used separately on salads and in cooking.

Makes about 2 cups

1 lb good-quality black or green olives, such as kalamata or picholine
6 Tbls. good-quality olive oil
2 Tbls. balsamic vinegar
1 lg. garlic clove, chopped
1 tsp. oregano, minced

Rinse olives and leave to drain on paper towels.

Put all ingredients into a sterilized* jar and seal. Gently shake or turn jar upside down several times to coat olives.

Let stand in a cool place for at least 2 days before serving, then use within a month.

Once opened, keep stored in refrigerator. Remember to remove from fridge 30 minutes prior to serving for best flavor.

*To Sterilize Jars:
Wash jars in hot suds and rinse them in scalding water. Put jars in a kettle and cover them with hot water. Bring water to a boil, covered, and boil jars for 15 minutes from the time that steam emerges from the kettle. Turn off heat and let jars stand in hot water. Just before they are to be filled invert jars onto a kitchen towel to dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer’s instructions.

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