| Level: | Easy |
| Total: | 1 day 15 min |
| Prep: | 15 min |
| Inactive: | 1 day |
| Yield: | about 1 pound olives (about 3 1/2 cups) |
Ingredients
- 1 pound large green olives with pits, drained and rinsed
- 1 clove garlic, minced
- 1/2 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Zest and juice of 1 lemon
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon curry powder
Instructions
- Cover the olives in cool water; soak for at least 5 minutes or up to 5 hours.
- In a 1- to 1 1/2-quart container, combine all the remaining ingredients. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Let sit in a cool, dry place for 1 day. Refrigerate for 1 or 2 days before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 273 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 1177 mg |
Reviews
This is my all-time favorite way to make less expensive boring olives into little gems of delight!
I’m not so in love with the curry with the olives but liked everything else. I would make them again minus the curry.I just sliced up one lemon and tossed it in the jar…did not zest it and juice it.Edited to add: above comment was made after 1 day in the jar. After sitting another day the curry had blended better with the other spices and liked it a lot better…..just need to wait longer!
Lovely
I think the flavors are fantastic!!! I also think that anything Alton cooks is fabulous!!!!!
I made these olives for a Christmas open house we hosted. I don’t usually like olives, however my husband adores them as do most of my friends and family. I followed the recipe just as it says, and I got mixed reviews from people. My husband was not a fan, however my brother was, The majority of people just thought they were “OK” and nothing special. At least they looked pretty.