February is American Heart Month, and this recipe is packed with heart healthy ingredients including heart healthy fats, fiber and antioxidants. This is so easy and delicious.  

You can use any type of olive you like. These are some of my favorites listed below. 

 

Olives (3 jars ~ 5-7oz each) 

• Kalamata olives pitted and packed in water. 

• Jalapeno stuffed green olives packed in water. 

• Garlic stuffed green olives packed in water. 

 

Marinade: 

1/3 cup extra virgin olive oil 

1 tablespoon red wine vinegar 

1 teaspoon dried oregano 

1 teaspoon crushed red pepper flakes 

½ teaspoon dried parsley 

4 cloves garlic, sliced 

 

Directions: 

1. Drain olives and place in a medium bowl. 

1. Measure all marinade items and add them to a small bowl, then whisk together briskly until combined. 

1. Pour marinade over olive mixture and stir well to coat olives. 

1. Let them marinate for an hour at room temperature. 

1. Serve or cover and store in the refrigerator for up to three weeks. 

 

Tips: These are best when taken out of the refrigerator for at least 10 minutes before serving.  You can use whatever type of olive you prefer, packed in water or brined, but don’t use already marinated olives.  If you prefer more marinade, you can easily increase the amount of olive oil and vinegar and don’t forget about the spices!