MARINATED OLIVES (MEDITERRANEAN APPETIZER)

"Marinated olives are a popular snack all around the Mediterranean basin. They make a great addition to any Spanish, Italian, North African, Greek or Provencal meal."

2 cups cracked green olives
2 cups black olives
1/2 cup olive oil
1/4 cup red wine vinegar
2 tbsp minced garlic
2 to 3 tbsp herbs and seasonings (see variations)

BASIC STEPS: MIX → MARINATE
Mix all ingredients together well in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.

Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.

VARIATIONS:
Here is a list of the most popular herbs and seasonings mixed with marinated olives. Mix and match to suit your own taste.

Bay leaves
Cardamom seed
Cracked black pepper
Crushed red pepper
Cumin seed
Fennel seed
Lavender
Lemon, lime or orange zest
Oregano
Paprika
Rosemary
Sun-dried tomatoes
Thyme
French (Olives marinées): use black Niçoise olives, thyme and a little lavender.
Greek: use black Kalamata olives and dried oregano and thyme.
Italian (Olive marinata): use chopped rosemary, thyme and peppercorns.
North African (Mslalla): use oil cured black olives and substitute lemon juice for the red wine vinegar. Add cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.
Spanish (Aceitunas aliñadas): use paprika, cumin seed and peppercorns.
If you like, you can use all green or all black olives.

NOTES:
- Do not used canned olives for this recipe! (Unless you have no shame.)
- The olives will stay fresh for 1-2 months if stored in the refrigerator.

Makes about 4 cups