Herbed Olives and Onion Marinade and Vinegar

Herbed Olives and Onion Marinade

Serving Size : 4
Preparation Time :12 hours

Ingredients
1 pound olives -- rinsed of any brine
2 tablespoons Red Wine Vinegar
2 tablespoons Cane Vinegar
1/2 cup olive oil
4 ounces cocktail onions (1 jar)
2 tarragon sprigs
2 parsley sprigs

In a large clean glass jar with lid, combine olives, vinegars, olive oil, cocktail onions, tarragon sprigs, parsley sprigs, and salt. Shake well. Marinate at room temperature, shaking jar occasionally, for at least 12 hours. Serve immediately with a little of the marinade and the onions, and the parsley sprigs for garnish, or store in marinade up to 6 months in the refrigerator.

Makes 1 pound.

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Per serving: 386 Calories; 39g Fat (87% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 1059mg Sodium

NOTES : Buy unpitted olives, either green or black, rinse off any brine under cold running water, and then marinate them. Use a good-quality oil and vinegar for the best flavor. The mixture must marinate at least 12 hours before serving.