Recipe: More on oil-cured olives - Marinades: Sicilian Olives, Greek Olives, Moroccan Olives

Hi Norma - I know that fresh, untreated olives are VERY bitter, so the curing process your manufacturer used must not have treated it in the best method. I have had the most wonderful oil-cured olives before - from the Italian deli, not from a supermarket shelf, though. These taste like heaven - rich, meaty, winey.

You could try and salvage your olives by marinating them in a traditional way (test out a small quantity first so you don't waste too many of the other ingredients). Here are some recipes from a Mediterranean cookbook I have (not necessarily meant for oil-cured olives, either. Substitute ingredients freely) Suggests soaking in water overnight, if desired - you might try that!:

Sicilian Olives
1 lb. olives
3-4 cloves garlic, cut into slivers
2 TBL dried oregano
1 tsp. red pepper flakes
olive oil

Greek Olives
1 lb. olives (usually Kalamata)
4 TBL dried oregano
1 TBL dried rosemary
1 TBL dried thyme
2 strips of orange zest, each aobut 2 In. long and 1/4 in. wide
olive oil

Moroccan Olives
1 lb. olives
6 TBL chopped fresh Italian parsley
6 TBL chopped fresh cilantro
3 cloves garlic, chopped
1 tsp. red pepper flakes or 2 fresh chili peppers, slivered
1/2 tsp. ground cumin
1/2 cup olive oil
2 tsp. fresh lemon juice, a few strips lemon or orange zest or some juice from 1/2 preserved lemon

Combine all the ingredients and cover with enough olive oil to cover or coat. Place in a clean jar and refrigerate for at least 2 days.

Hope this helps!