Marinated Olives
2 cans pitted green or black olives, or combination of both 4 - 6 cloves garlic, crushed 3 bay leaves 1/4 cup extra-virgin olive oil 1 tbs. red wine vinegar 1 tsp. dried thyme 1 tsp. dried rosemary Freshly ground pepper to taste Crushed red pepper flakes to taste (optional)
Lightly crush the olives using the side of a knife. Combine all ingredients and place in a jar or tightly covered bowl. Refrigerate for 1 or 2 days before serving. Serve at room temperature as an appetizer.
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