Marinated Olives con Hueso

This translates to Olives WITH the pit intact.

INGREDIENTS

• 1 can Black olives (with pit)
• 1 can Green olives (with pit)
• 1 can Kalamata olives (with pit)
• Alternatives:  Seriñola, Mission, Morroccan, Casa del Tranos, Argentinas, etc

Step by Step

1. In a mixing bowl, mix the following ingredients
   • 3 TBL Olive oil
   • 2 TBL Apple cider vinegar
   • 1 TBL balsamic or sherry vingear
   • 1 tsp granulated garlic
   • 1/2 tsp red chili flakes
   • 1/2 tsp thyme
   • 1/2 tsp oregano
   • 1/2 tsp rosemary
   • 1/2 tsp orange zest (large slices – for flavor, not for eating)
   • 2 bay leaves
   • 1/2 tsp fennel
2. Drain and rinse the olives
3. Put olives into a mason jar
4. Heat the liquid in a microwave for 30 seconds
5. Pour hot liquid over the olives
6. Let rest on counter one hour
7. Refrigerate overnight
8. When you are ready to serve, garnish the plate with pieces of Manchego and Mozzarella.  Alternately you can have a two-section plate and offer pieces of chorizo, pepperoni or salami mixed with the olives