Free Recipe

Makes 1 Gallon (3.75 l)

Ingredients

• 2 pounds (900 g) green olives, lightly crushed to break the skin
• 2 pounds (900 g) Kalamata olives
• 2½ cups small diced carrots
• 3 cups small diced celery
• ½ cup coarsely chopped garlic
• 1/2 cup freshly chopped basil
• 1/4 cup freshly chopped mint
• 2 tablespoons freshly chopped oregano
• 2 tablespoons freshly ground black pepper
• 2 cups olive oil + extra to cover the top
• 1½ cups red wine vinegar

Method

Mix ingredients thoroughly. Make sure all spices, vinegar, and oil are well blended. Place in a large 1 gallon (3.75 l) jar and top off with oil to cover. These olives can keep indefinitely in the refrigerator as long as they are covered by the oil.