My antipasto platter just isn't complete without these olives. There is something about marinating the olives in their own oil that smooths and mellows them out.
Just like my Marinated Mozzarella these make very elegant gifts if place in fancy jars with a homemade tag attached, very gourmet!
2 cups olives (Italian Calamata, Greek Kalamata, Manzanilla, Nicoise......: you can use a mixture or only one type of olive.)
2 whole slightly crushed garlic cloves
1 pinch red pepper flakes
1 teaspoon dry oregano
1-2 cups extra virgin olive oil
Extra Ideas: lemon zest, Italian Seasoning, lavender, Bay Leaves, Herbs De Provence............
Find a shallow jar with a seal-able lid (The shallower the jar the less oil you will need)
Sterilize jars and lids in dishwasher.
Place the olives in the jar and cover with the oil, it must go slightly over the olives.
Add the herbs, cover, and shake to distribute.
Store in fridge removing an hour before use to allow the oil to un-solidify.
Homer called olive oil "liquid gold".