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Marinated Spanish Olives

Created by Kchurchill5 on October 11, 2015

28 ounces olives (4 cups pitted, large green pitted olives, un-stuffed, a Spanish brand if best if possible, like Manzanilla)
1 medium yellow onion (cut in quarters and thin sliced)
4 garlic cloves, smashed and skin removed
1 small mandarin orange (or tangerine orange, thin sliced, peel on)
1 large sprig fresh rosemary
2 sprigs thyme

Step 1: Oil ... Add the oil, garlic, orange slices, rosemary, thyme, and seasoning to a pot; and, slowly bring to medium heat. DO NOT let it boil.
Step 2: Olives ... Add the olives, and cook 1-2 minutes - just to heat them up. Reduce to low heat, and simmer 5 minutes. Then, remove from the heat to cool. Once the olives and oil have completely cooled; remove the sprigs of herbs and oranges. Then, store the olives and oil in a mason jar or tupperware type of container, in the refrigerator until ready to serve. They will last up to one week.
Step 3: Serve ... Garnish with a slice or two of fresh oranges; and serve with toasted baguette slices, crackers; and your favorite cheese. This is a simple appetizer which is best served slightly warmed or room temp. And, perfect to make ahead. Also, it is delicious. ENJOY!!