Olives, Italian Style

From: kiwidutch

On Jan 27, 2006

olives and garlic, always a good combination... I made this twice, both times using green olives without pits. The first time I followed the recipe exactly marinated then for 12 hours and found that it wasn't quite garlically enough for our galic loving tastes. Second time I doubled the recipe for a family birthday party and added 6 crushed garlic cloves and two small minced ones... Whoa ! knock your socks off garlic ! (probably becuase the olives were pitted and allowed more infiltration of the flavour & becuase they were in the mix for two days). The garlic lovers at the party adored them and some of the rest found them a little too strong, so next time I will tone it down a little to please the masses (not too much though LOL) An excellent little recipe to give your olives a little extra kick, other than straight out of the bag and same old same old. This is going on my party nibbles list and I will make it often. Please see my rating system, a very well deserved 4 stars UPDATE: my mega garliced olives have been in the fridge for a week.. the sharpness of the garlic is gone and instead a deep deep mellow intense flavour abounds, we can't keep our hands off them. Garlic lovers gather around... these have improved so much I'm giving upgrading them to 5 stars. Thanks!!!