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Author Notes: Why bother with store-marinated olives when making your own is so simple? Seasoned with garlic, basil, chili sauce, white balsamic vinegar and just a touch of vanilla (who would have ever thought that you can mix vanilla and olives?), these are best olives that I've ever had - The Mistress of Spices
Makes 1 cup
- Wash the olives thoroughly in order to get rid of the brine. Drain and set aside.
- In a small bowl, mix all of the remaining ingredients and stir well with a whisk or fork.
- This recipe was entered in the contest for Your Best Pub Food