Already-pungent olives--Kalamata and Manzanilla--get punched up with additional herbs and spices; two days in the refrigerator brings out the most flavor.
INGREDIENTS (for 2 servings):
- 1 (8 ounce) jar pitted green olives
- 1 (5 ounce) jar pitted kalamata olives, drained
- 2 bay leaves
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon fennel seed
- 1/2 teaspoon dried thyme
- 6 tablespoons distilled white vinegar
Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.
In a large mixing bowl, combine bay leaves, rosemary, fennel, thyme, and white vinegar. Add olives, and toss until olives are coated. Place the mixture into the two jars; make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar, and shake well. Refrigerate for at least 2 days.