More than a year ago, I started curing olives that I picked while in Tempe, AZ. After water-curing, then brine-curing, they sat in the fridge. You could eat them, but they were pretty bland. I finally got around to marinating them. I did five varieties: Greek, Italian, Spanish, Curry, and Hot, based on these recipes.
Greek: olive oil, balsamic vinegar, garlic, oregano, thyme
Italian: olive oil, balsamic vinegar, garlic, rosemary, thyme, peppercorns
Spanish: olive oil, balsamic vinegar, garlic, paprika, cumin, peppercorns
Curry: olive oil, balsamic vinegar, garlic, curry powder
Hot: olive oil, lemon juice, red pepper flakes
