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Parve
Easy
10 Servings
Allergens 
No Allergens specified
4 Hours
Diets
Olives are a ubiquitous sight at Middle Eastern tables, served as a side dish at breakfast, lunch, and dinner as well as cooked in dishes. Cured olives are frequently marinated in various aromatics to create new layers of flavor. These spicy olives are a popular part of many Middle Eastern mezes. Residents of the Mediterranean believe that the brine hides the true flavor of olives. Therefore, they are generally rinsed (and sometimes soaked), then dressed to enhance their appeal. The older the olives, the more porous they become and the more flavors they absorb.
1 pound (about 3 cups) small to medium pitted green or oil-cured black olives
1 tablespoon Bartenura Extra-Virgin Olive Oil
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
2 bay leaves
Rinse the olives, then soak in cold water for at least four hours. Drain.
Combine the olives with the remaining ingredients.
Cover and refrigerate for at least one day and up to one week.
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