Marinated Ripe Olives
Serve these tangy olives on toothpicks as a fancy snack. The recipe is a snap to make. Packed in pretty jars the olives also make a thrifty, nifty gift for campground neighbors. The recipe is easily doubled or quadrupled. Although black olives come in small, medium, large and jumbo, I find the large or medium size to be the best here.
16-ounce can pitted large black olives
2 cloves garlic, peeled and crushed
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Italian seasoning
Drain the olives and put them in a jar with the garlic. Whisk together vinegar, oil and herbs and pour over olives. Cover tightly and refrigerate at least 24 hours, turning a few times to keep olives covered. To serve, drain liquid and discard garlic. Discard the liquid or us it as salad dressing. Serve olives on toothpicks as a snack or use as a garnish in salads. Makes about 2 cups. Use within two weeks.
See more of Janet Groene's snappy recipes for RV travel at Camp And RV Cook.