Marinated Olives, Nuts, and Pimiento

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Marinated Olives, Nuts, and Pimiento

 

 3/4 cup kalamata or other brine-cured black

olives

1/2 cup small green olives, such as picholine

1/2 cup small

pimiento-stuffed olives

1/3 cup 3/4-inch pieces drained bottled pimiento

 

1/4 cup blanched whole almonds

1/3 cup unskinned hazelnuts, toasted

lightly

1/4 cup drained bottled cocktail onions

1/4 cup thinly sliced

onion

2 garlic cloves, sliced thin 1/2 lengthwise half of lemon, sliced thin

crosswise

1 1/2 teaspoons dried oregano

1/3 cup white-wine vinegar

1

1/4 cups olive oil

 

In a saucepan of boiling water blanch the kalamata

olives and the green olives for 1 minute, drain them, and in a bowl combine them

well with the pimiento-stuffed olives, the pimiento, the almonds, the hazelnuts,

and the cocktail onions. In a 1-quart jar with a tight-fitting lid pack

decoratively the olive mixture, the sliced onion, the garlic, and the lemon and

add the oregano, the vinegar, the oil, and pepper to taste. Seal the jar with

the lid, shake the mixture, and chill it, shaking it daily, for 3 days. The

marinated olive mixture keeps, covered and chilled, for 3 months.  Yields

about 3 cups.