I made this recipe to bring as an appetizer today and am wondering about the safety factor.

dawn_mo

dawn_mo

Well-known member
I used regular green and black olives, a bit more garlic, salt, Italian seasoning and some slivered sun-dried tomatoes. The flavor is outstanding and I planned on jarring (not waterbathing them, just putting them in jars) some to give to people to take home with them. My concern is with the garlic and the olive oil. I doubled the recipe so there is a 1/2 cup of 5% vinegar in the brine. Do you think this will keep safely in the fridge? I am resisting the urge to put in some artichoke hearts, but I think they would be a wonderful addition.

* Exported from MasterCook *

GARLIC OLIVES

Recipe By :The Los Angeles Times

Serving Size : 2 Preparation Time :0:00

Categories : Appetizers Garlic

Olives

Amount Measure Ingredient -- Preparation Method

2 c Canned green olives -- drained2 Garlic cloves -- slivered

3 sl Lemon (thin slices)

1 t Black peppercorns

3 Bay leaves

1 Whole sprigs dried thyme

- OR- Basil -OR- oregano

- (optional)

1/4 c Sherry or vinegar

Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of thyme and sherry to jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors.

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I make an olive marinade and leave it for 3 days in the frig before ..serving. If there is any ...

left (and usually there isn't!!) I serve it in
the next few days and it is fine.

 
Everyone loved the olives and I am planning on making them for gifts for

my xmas baskets. Here is the recipe that I made.
I didn't add the artichokes but I will next time.
Some of the small fresh mozzarella balls would be good in this too. Also a little fresh basil.

Garlic Olives adapted from L.A. Times

2 cups black olives, drained
2 cups green olives with pimento, drained
5 cloves garlic, sliced thinly
2 cloves of garlic, pressed
1/4 cup cider vinegar
1/4 cup white vinegar
1/2 teaspoon Italian seasoning
6 bay leaves
1/2 cup slivered sun-dried tomatoes
2 tablespoons black peppercorns
2 cups quartered artichoke hearts, optional
extra-virgin olive oil, to cover

Put all ingredients in an airtight bowl with a cover. Refrigerate for at least 24 hours. I put the olives in jars with one bay leaf in each one, with bay leaf pointy tip down flat against the glass. I made round labels with some spanish olives in the background and garlic olives printed over the pic and placed the label on top of the jar. They really came out pretty. I used Printmaster Express to do the graphics on the labels. It used to be available free at Broderbund.com.

 
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