MARINATED BLACK OLIVES

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Marinated Black Olives image

Use Kalamata or Provencal olives. If you can't find hot paprika, substitute sweet Hungarian paprika, plus a pinch of cayenne.

Provided by Martha Stewart

Yield Makes 1 pound

Number Of Ingredients 8

1 pound oil-cured black olives
5 cloves garlic, peeled and crushed
3/4 cup extra-virgin olive oil
1/3 cup red-wine vinegar
2 tablespoons hot paprika
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh oregano

Steps:

  • In a resealable container, mix together all ingredients. Cover and marinate in the refrigerator overnight or up to 1 week. Serve at room temperature.

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