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15 servings
Ingredients:
1 (8 ounce) jar pitted green olives1 (5 ounce) jar pitted kalamata olives, drained2 bay leaves1/4 teaspoon dried rosemary1/2 teaspoon fennel seed1/2 teaspoon dried thyme6 tablespoons distilled white vinegar
Instructions:
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.
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