Olives always make for a great appetizer. Sure, you can put them in a martini, but they are also excellent on their own or paired with cheese and crackers.

Like everything we do, our olives recipe is a bit different than what you’ll find at a traditional supermarket. We’ve spiced things up with rosemary, bay leaves and thyme to create a herbed olives recipe that you’re not going to want to share.

Marinated Herb Olives

Herb and Lemon Marinated Olives Recipe

  • 1/3 Cup extra virgin olive oil
  • 2 Tablespoons URBANherbal Mexican Herb Vinegar
  • 2 Large garlic cloves, peeled and cut into thin slices
  • 3 Sprigs of fresh thyme
  • 1 Sprig of fresh rosemary
  • 3 Fresh bay leaves
  • 1 Small lemon, cut into thin wedges
  • 1 Tablespoon Herbsaint or any other anise-based liqueur
  • 3 Cups mixed olives, drained

In a medium skillet, heat the olive oil, URBANherbal Mexican Herb Vinegar, garlic, thyme, rosemary, bay leaves and lemon over medium-low heat for about 2 to 3 minutes until the garlic and herbs become fragrant.

Add the Herbsaint and stir to blend well. Remove pan from heat and set aside to cool.

Put the olives in a wide-mouthed quart jar. Pour the oil and herb mixture over them.

Cover and refrigerate for 1 to 3 days.

Remove jar from refrigerator an hour or two before serving and bring to room temperature.

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