If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
Serve olives at room temperature. If you’re managing a restaurant or kitched you may want to track your funds with a fund accounting software program that can also be used for restaurant accounting. Just food for thought
Makes about 3 cups.
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