Olives (Photo credit: jurvetson)

By Juvy S. Iliwiliw

These are good for serving as an appetizer, or may be added to salads. You can find potted rosemary at many nurseries and organic markets.

You will need:


2 cups pitted green olives
2 cups pitted black olives
3 cups olive oil (preferably extra virgin)
5 cloves garlic, minced
1 teaspoon red pepper flakes
2 teaspoon grated lemon peel
2 teaspoon dried oregano
4 or 5 sprigs fresh rosemary

Here’s how:


Combine the green and black olives, olive oil, garlic, red pepper flakes, lemon peel and oregano. Divide the olives between 4 or 5 clear glass jars with tight-fitting lids and stick a sprig of rosemary down the side of each one. Refrigerate.

Yield: five 8-ounce jars
Preparation time: 20 minutes
Storage time: 2 weeks, refrigerated
Packaging ideas: Cover the lids of the jars with brown paper and tie in place with twine for a rustic look. Insert a bay leaf into the knot if desired.