Cocktail Olives Recipe

Cocktail olives
submitted by sumit at




 Olive oil2 Cup (32 tbs)
 White vinegar1⁄2 Cup (8 tbs)
 Dried hot red chilies3
 Black peppercorns8
 Salt1 Tablespoon
 Dried thyme leaves1 1⁄2 Teaspoon
 Bay leaves2
 Dried tarragon1⁄2 Teaspoon
 Dried marjoram1 Teaspoon
 Canned anchovy fillet4 Ounce
 Pitted green olives8 Ounce (Large Sized Olives, Drained)
 Pimientos4 Ounce (Drained)
 Pitted ripe olives5 3⁄4 Ounce (Large Sized Olives, Drained)
 Garlic3 Clove (15 gm)
 Parsley sprigs1
 Caper3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4698 Calories from Fat 4411

% Daily Value*

Total Fat 500 g769.1%

Saturated Fat 60.3 g301.7%

Trans Fat 0 g

Cholesterol 60 mg

Sodium 11685.9 mg486.9%

Total Carbohydrates 48 g16.1%

Dietary Fiber 12.5 g50%

Sugars 3.6 g

Protein 27 g53.4%

Vitamin A 92.6% Vitamin C 205.2%

Calcium 72.9% Iron 125.9%

*Based on a 2000 Calorie diet


In large jar (about 2-quart size), combine oil, vinegar, lemon peel, chiles, black peppercorns, salt, thyme, bay leaves, tarragon, marjoram; stir to combine.
Drain anchovies; add oil from anchovies to above mixture.
Cut anchovies in half crosswise; use to fill cavities in green olives.
Cut pimientos in strips; use to fill cavities in black olives.
Crush 1 clove garlic; sliver other 2 cloves garlic; add garlic and olives to jar, along with parsley and capers.
Let stand, covered, at room temperature at least 3 days before serving.
Makes about 2 quarts.
Note: If storing for longer time, refrigerate, and let
warm to room temperature before serving.