Olive-Infused Olive Oil

1. 1

   Half-fill a mason jar with olives.

2. 2

   Fill the jar with oil.

3. 3

   Store in a cool, dark place for at least 1 week.

4. 4

   Pour the oil into a clean bottle, leaving enough oil behind to cover the olives.

5. 5

   To serve or use the olives, remove them from the oil with a slotted spoon and drain on paper towels.

No additional tips available.