Olives are a fruit and a native of the Mediterranean region. Olives are high in monosaturated fats and a good source of vitamin E. Olives are almost always on the Greek table, enjoyed as snacks or appetizers or part of a meal.
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4 bay leaves
1 clove of garlic, finely minced
Wide strip of orange zest or lemon zest
1/2 teaspoon finely chopped red chilli or red chilli flakes
A pinch of your favorite herbs: rosemary, coriander seed, oregano
A few whole peppercorns
2 cups of green olives (or a mix of Greek olives of your choice)
Combine oil, vinegar, bay leaves and garlic in a small saucepan and place over low heat until just warm. Remove from heat, add orange rind, chilli, herbs, peppercorns and then combine with olives in a bowl.
Allow olives to marinate at room temperature for at least 3 hours before serving.
Olives will keep in a container or jar, refrigerated, for up to a week. Allow to come to room temperature before serving for best flavor.