These turned out tasting quite nice after a few days. I was initially concerned because of how salty the olives were after I drained them and let the olives sit in filtered water for a half hour. AB recommends up to 5 hours in water, but I didn't really have the time nor patience. I used a Cambro quart container for this because unlike the quart-size yogurt containers, Cambro containers are see-through and you can always tell how things are going without having to open the container. Except for the tarragon, everything else comes from Trader Joe's.
Recipe source: Citrus Marinated Olives
Ingredients
1 lb green olives with pits (2 jars Picholine Olives from Trader Joe's), drained and rinsed
1/2 c extra virgin olive oil (a good quality olive oil for eating)
1 tbsp red wine vinegar
1 lemon, zested and juiced
1 garlic clove, minced
1/2 tsp red pepper flakes
1/2 tsp dried tarragon leaves
1/4 tsp curry powder
Directions
0. Soak the olives in clean water for up to 5 hours. This may reduce the saltiness of the olives; but after a half hour, the olives were just as salty as when it came out of the jar.
1. Combine all the ingredients in a quart container. Shake or stir the olives to make sure all the olives get covered by the marinade.
2. Let the olives sit, covered, for a day in a cool dark place. Refrigerate 1-2 days before serving. (The coldest "dark" place is my refrigerator; then at the house for T-day, the coldest place was the garage).
