Family has come into town for the Holidays and we made some marinated olives together. Olives for friends and family has become a tradition, and Pappa D. has been asked so many times how he makes them, that we decided to make a big batch and write it down to share. Hope you love them as much as us. Spicy and tangy, they're perfect as an anti-pasta or snack. They take 2 weeks to marinate, but well worth the wait.
We made 10 bottles, but I this recipe for 2.
2 jars of 35 oz. Olives with pimentos (I recommend organic, but these were bought in bulk from Costco)
1/3 of an Onion
1 cup Pickled Jalapenos (or 1/4 cup fresh jalapenos)
8 cloves Garlic
2-4 tbs. Dijon Mustard (depending on the strength)
2/3 cup Lemon Juice
2/3 cup Balsamic Vinegar
2/3 cup White or Champagne Vinegar
1 cup Olive Oil
1 cup Avocado Oil
We made 10 bottles, but I this recipe for 2.
2 jars of 35 oz. Olives with pimentos (I recommend organic, but these were bought in bulk from Costco)
1/3 of an Onion
1 cup Pickled Jalapenos (or 1/4 cup fresh jalapenos)
8 cloves Garlic
2-4 tbs. Dijon Mustard (depending on the strength)
2/3 cup Lemon Juice
2/3 cup Balsamic Vinegar
2/3 cup White or Champagne Vinegar
1 cup Olive Oil
1 cup Avocado Oil
Open your jars and pour the olives through a strainer so you have empty bottles to work with.
Add 1/2 cup of jalapenos to each jar.
Then slice the onion and add 3-4 slices to each jar.
Press 4 cloves per jar. Then fill the jar half way with olives.
Prepare your marinade:
(This also makes a great salad dressing.)
Take 2-4 tbs. of Dijon. Dijons can vary in strength. If you use Grey Poupon use 4 tbs. If you use a strong one like the one in the picture, I suggest you use more like 2 tbs.
(This also makes a great salad dressing.)
Take 2-4 tbs. of Dijon. Dijons can vary in strength. If you use Grey Poupon use 4 tbs. If you use a strong one like the one in the picture, I suggest you use more like 2 tbs.
Whisk the lemon juice and mustard together. The citric acid helps hold the oil and vinegar together.
Then whisk in the vinegars and the oil.
Then whisk in the vinegars and the oil.
Pour enough marinade in to cover the 1/2 filled jar and place the top back on.
Toss or shake the jar to mix the olives with the peppers and onions.
Pack the jar with olives back to the top.
Pour enough marinade to fill it all the way and replace the lid. Refrigerate for 2+ weeks.
If you like live pickles, you can leave them out of the fridge for 1-2 days with just cheese cloth over each jar. Then lid and refrigerate. Great gifts. We made 10 jars!
If you like live pickles, you can leave them out of the fridge for 1-2 days with just cheese cloth over each jar. Then lid and refrigerate. Great gifts. We made 10 jars!
