Ingredients:
2 cups mixed olives (green, black, or your favorite)
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp Tabasco sauce (or more to taste)
1 stalk celery, thinly sliced
1 sprig fresh rosemary
1 sprig fresh thyme
Juice of 1/2 lemon
Optional: lemon zest or chili flakes for extra zing
Instructions:
1. Mix the Oil & Herbs
In a small saucepan, heat the olive oil over low heat. Add rosemary and thyme sprigs, and let them infuse the oil gently for 2–3 minutes. Do not let it sizzle or burn—just warm and fragrant.
2. Mix the Marinade
Stir in the balsamic vinegar, Tabasco, lemon juice, and a pinch of salt (if the olives aren’t too salty already).
3. Prepare the Olives
In a mixing bowl, combine the olives and sliced celery stalks. Pour the mixed herb-infused oil and marinade over the olives. Toss well to coat evenly.
4. Let It Marinate
Transfer the olives to a jar or container. Let them marinate in the fridge for at least 4 hours, preferably overnight, shaking or stirring occasionally.
5. Serve
Bring to room temperature before serving to enjoy the full flavor. Garnish with a little lemon zest or crushed chili flakes for an extra kick.
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Storage: Keeps well in the refrigerator for up to a week.
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