Italian Marinated Olives

Name: Italian Marinated Olives
Prep time: 10 min
Total time: 10 min
Yield: 4 cups
Cuisine: Europe, Italian
Ingredients: 2 cans (6 ounces each) pitted ripe olives, drained; 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained; 2 tablespoons finely chopped celery; 2 tablespoons finely chopped onion; 2 tablespoons capers, rinsed and drained; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 2 garlic cloves, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon crushed red pepper flakes; 1/4 teaspoon salt

Total Time Prep: 10 min. + chilling

Yield 4 cups

Test Kitchen Approved

A friend shared this recipe for Italian marinated olives with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. —Jean Johnson, Reno, Nevada

Ingredients

2 cans (6 ounces each) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons capers, rinsed and drained
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Directions

In a large bowl, combine the first 5 ingredients. In a small bowl, whisk oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture. Toss to coat.
Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.

Nutrition Facts

2 tablespoons: 36 calories, 4g fat (0 saturated fat), 0 cholesterol, 210mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve it as part of an antipasto platter. —Jean Johnson, Reno, Nevada

Recipe Creator