Marinated Mixed Olives
Yield: 8 Gallons or 64, 2 Cup portions

1 jar Cerignola olives
1 jars Arbequina olives
1 cans Sun-dried black olives
1 cans Picholine olives
1 Gal. Sicilian olives
2 Gal. Kalamata olives, with pit
3 jars Cocktail onions, large
2 jars Peppers, marinates (green Greek pepperoncini)
1⁄2 C Balsamic vinegar
1 Qt. Olive oil
1⁄2 C Fresh thyme leaves
1⁄2 C Fresh tarragon leaves
1⁄2 C Fresh rosemary, chopped coarsely
1⁄4 C Lemon zest julienne
5 ea. Lemon, sliced 1/8th inch thick
1/4 C Garlic, whole, cracked
3 T Fennel seed, toasted and cracked
4 T Aux poivres

METHOD:
1.) Rinse all olives, peppers and onions well. Marinate with all ingredients except the fresh herbs and lemon.

2.) To serve, toss the marinated mix well, add the fresh lemon and herbs, and refresh with extra virgin olive oil.

NOTE: “Bkt.” Stands for bucket. Jars are gallon equivalents. HACCP NOTES:
- Store at 40†F or lower

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