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Epicurean olives

Epicurean olives
Main Ingredient: Olives

Course: Appetizers Condiments

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Epicurean olives ingredients

  • 2 c Whole Green or Black Olives
  • 1 Bay leaf
  • 2 small Dried chili peppers
  • 2 T capers, drained
  • 12 Fresh Rosemary Leaves, or
  • 1 t Dried rosemary, crumbled
  • 2 Clove garlic, peeled
  • 2 T Celery leaves, chopped
  • 1 c olive oil

Cooking Epicurean olives

1. Press each olive between fingers so marinade will penetrate.
2. Place olives in at least a quart-sized jar with top and layer all ingredients except oil as you go. Pour in enough oil to cover, cover with lid and shake well.
3. Refrigerate 3-4 days, shaking jar several times.
4. Remove garlic if olives are to be saved for several weeks.
5. If desired, more olives and garlic can be added to mixture.


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