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Marinated Olives

By , from the Culinate Kitchen collection
Total Time 5 minutes


This makes an easy appetizer served with bread and a wedge of cheese.


2 cups mixed olives, rinsed of brine
cups extra-virgin olive oil
4 cloves garlic, peeled and crushed
~ Zest of 1 orange, removed in large strips
3 to 5 sprigs fresh thyme
¼ tsp. dried red chile flakes
½ tsp. freshly ground black pepper


  1. Mix all the ingredients together in a large jar or crock; stir until well distributed. Serve, or cover and refrigerate for up to a month.

This content is from the Culinate Kitchen collection.

There are 3 comments on this item
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33% recommend this recipe
1. by nancy sigg on Oct 11, 2009 at 1:35 PM PDT

How long can these be kept. Do they need to be refrigerated?

2. by oo on Feb 17, 2010 at 4:34 PM PST

My Middle Eastern mom makes an excellent version of this with lemon, thyme, & whole garlic cloves -- all topped with olive oil. She keeps it in the pantry for up to a couple of weeks. However, I do not know whether or how long before mold becomes an issue.

3. by Carrie Floyd on Oct 19, 2010 at 1:01 PM PDT

I always store them in the refrigerator.

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