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Marinated Olives

1/3/2014

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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


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Open your jars and pour  the olives through a strainer so you have empty bottles to work with.

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Add 1/2 cup of jalapenos to each jar.

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Then slice the onion and add 3-4 slices to each jar.

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Press 4 cloves per jar. Then fill the jar half way with olives.

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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.

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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.

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Pour enough marinade in to cover the 1/2 filled jar and place the top back on.

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Toss or shake the jar to mix the olives with the peppers and onions.

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Pack the jar with olives back to the top.

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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!

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    Mici is the owner of Wholesome Goodness.

    These recipes are focused on wholesome ingredients from the garden or farm with very little sweet if any. They are gluten or grain free and organic, grass-fed or pasture raised.

    She menu plans, shops, cooks, cleans and fills the fridge with healthy Gluten-Free meals and naturally sweet desserts!

    She also teaches and does personal menu planning for those with restricted diets.

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"I have been richly blessed by Mici’s healing presence in my life.  As a facilitator of personal transformation, her passion and dedication to serving others is evident.  I have grown tremendously from her gifted use of emotional healing work, nutritional counseling, culinary artistry and organizational skills.  She unfailingly demonstrates the highest efficiency and effectiveness, true strength of character, wisdom reaching well beyond her years and a generous heart of gold."    

~Gabriella B.


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