Olive Marinate

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   Mix all ingredients together in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.

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   Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.

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   Variations.

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   French (Olives marinees): use black nicoise olives, thyme and a little lavender.

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   Greek: use black Kalamata olives and dried oregano and thyme.

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   Italian (Olive marinata): use chopped rosemary, thyme and peppercorns.

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   North African (Mslalla): use oil-cured black olives and substitute lemon juice for the red wine vinegar. Stir in cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.

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   Spanish (Aceitunas alinadas): use paprika, cumin seeds and peppercorns.

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   Here is a list of the most popular herbs and seasonings mixed with marinated olives. Mix and match to suit your own taste:Bay leaves,Cardamom seed,Cracked black pepper,Crushed red pepper,Cumin seed,Fennel seed,Lavender,Lemon, lime or orange zest,Oregano,Paprika,Rosemary,Sun-dried tomatoes,Thyme.

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