Ingredients
Scale
1 jar large green olives
1 head of garlic, or more as needed
½ cup extra virgin olive oil
2 tablespoons balsamic vinegar (red wine vinegar is also good)
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
¼ teaspoon sea salt
¼ teaspoon black pepper
Instructions
- Drain the olives from their brine. Put the olives in a small bowl and the brine in an airtight container (the original jar works well).
- Remove the garlic cloves from their peel and ensure you have enough small cloves to fit one in each olive. If some of the cloves are too big to fit in the olive hole, cut them into smaller pieces.
- In an oven-safe dish, combine the garlic cloves, olive oil, balsamic vinegar, and spices.
- Allow the garlic to marinate for an hour or more if possible. Bake at 350°F for 10 minutes or until soft and fragrant. Remove from the oven and let it cool completely.
- Once the garlic is cooled, stuff one clove in each of the olives. Return the stuffed olives to their brine or serve immediately.
- Use the leftover garlic-infused olive oil for other recipes.
Notes
Be sure to use large olives and small garlic cloves for best results.