Ingredients
1 pound oil-cured black olives
5 cloves garlic, peeled and crushed
3/4 cup extra-virgin olive oil
1/3 cup red-wine vinegar
2 tablespoons hot paprika
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh oregano
Preparation
In a resealable container, mix together all ingredients. Cover and marinate in the refrigerator overnight or up to 1 week. Serve at room temperature.
