Marinated Olives With A Red Wine Vinaigrette

2 cups olives (I used a mixture of Kalamata and green olives)

½ cup good quality extra virgin olive oil

2 cloves of garlic, sliced thin

1 bay leaf

1 tablespoon of fresh rosemary, chopped (or 1 teaspoon dried)

Zest from one lemon

Dash of red pepper flakes

2 tablespoons red wine vinegar

Remove olives from jar; rinse.
Heat olive oil in saucepan, add garlic, and cook until garlic starts to turn golden.
Add bay leaf, rosemary, lemon zest and red pepper flakes. Cook for another minute or so.
Remove from heat; whisk in red wine vinegar.
Pour over olives.
Enjoy warm or cool.
For best flavor, allow to sit overnight.
They should last at least a couple weeks in the refrigerator and possibly more.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🥟Appetizer

CuisineMediterranean

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 15m