Ingredients:
- 3 cups large green olives, pitted
- 2 cloves garlic
- 2 red chiles
- 3 to 4 tsp chopped fresh dill or dill seeds
- 1 bay leaf
- 5 tablespoons good-quality olive oil
- 5 tablespoons white wine vinegar
Preparation:
Drain the olives and transfer to a clean jar. Add garlic, chiles, dill, bay leaf, oil, and vinegar. Refrigerate and let marinate 2 days. Store in refrigerator.Makes about 3 cups
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