Marinated Olives
  • 7.75 Oz. Can Whole Ripe Olives, Drained
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Chopped Fresh Oregano Or 1 teaspoon Dried (Or Your Choice Of A Fresh Herb)
  • 2 Cloves Garlic, Minced
  • 1 Tablespoon Fresh Lemon Juice
  • 1/2 Teaspoon Hot Pepper Sauce
  • 1/4 Teaspoon Salt
  • Lemon Zest For Garnish, Optional
  1. In a jar with a tight-fitting lid, combine all ingredients. Cover; shake to coat.
  2. Refrigerate at least 2 hours or up to 1 month before serving. Serve at room temperature with wooden picks as an appetizer or serve in salads. Makes 1 dozen appetizers, about 1 3/4 cups olives.
My grandmother and aunts all used to have a dish of olives out for appetizers before dinner, and as a part of dinner.