Homemade pickled olives

Ingredients for 6 servings:

• 1 gr. can/n olives, green Kalamata, available in Turkish grocery stores
• 1 bulb(s) garlic, with small cloves
• sprig(s) of oregano
• sprig(s) Thyme
• 1 tsp, heaped herbs, Italian
• 1 tsp, heaped basil, dried
• possibly chili pepper(s), dried
• Olive oil, good, cold-pressed
• possibly ginger, peeled

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also makes a great herbal olive oil for salads

Drain the olives and place them in a bowl. Peel the garlic, add it to the olives, and mix well. The jars, especially the lids (I used old jam jars), need to be thoroughly rinsed with hot water to prevent mold. Now wash the herb sprigs and divide a sprig of thyme and oregano, along with 1 teaspoon of the dried herbs, between the jars. If you’re feeling adventurous, add some dried chili pepper or a piece of fresh ginger. Now fill the jars with the olive and garlic mixture and cover the olives with olive oil. Shake the jars gently to allow the aroma of the herbs to permeate. Let them steep in the dark for 2-3 weeks. I strain the oil through a sieve after eating the olives. Delicious with fresh leaf salads!