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Pickled Olives

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Pickled Olives

The perfect pickled olives recipe with a picture and simple step-by-step instructions.

  • 1 glass Black pitted olives
  • 200 ml Cold pressed olive oil
  • 1 Pc. Clove of garlic
  • Some fresh mint leaves
  • Some fresh rosemary and thyme
  1. Finely chop the garlic. Also cut the herbs into small pieces. Layer the garlic and herbs with the olive oil in jars. Pour in enough olive oil until everything is covered with oil.
  1. Close the jars and shake so that the ingredients mix well together. Let it steep in the refrigerator for at least two days.
  1. After consumption, the remaining oil can also be used for dipping or z. B. use for salad dressings.
  1. The herbs can be varied as desired. Either just use mint or mix the herbs together. Basil also goes well with z. B. good for that. You can also add pearl onions cut into fine rings.
  1. The olives taste good as tapas / antipasti, but also z. B. to pasta etc …
Dinner
European
pickled olives

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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