easy olives for a tapas bar

If you’re anything like me, you have a variety of open olive jars in your refrigerator. And if so, then this recipe is for you!

I had partial jars of stuffed olives, pitted olives, black olives, green olives, and olives with the pits still inside. Any and all of those can be used here.

So clean out your fridge and make a great addition to a tapas bar at the same time.

Tapas Bar Olives

16 ounces of a variety of olives
3 long slices of orange peel
4 fresh bay leaves
1 small hot red pepper, cut into thin circles
Olive oil

Place a third of the olives in a large jar with a tight-fitting lid. Add an orange peel strip, a bay leaf, and a couple of pepper slices to the olives.

Top with another third of the olives, another bay leaf, and a few more pepper slices.

Finish with the remaining olives, bay leaves, and pepper slices.

Add enough olive oil to cover the olives completely. Screw on the lid and refrigerate at least 24 hours before serving.

That’s it!

Use a slotted spoon to transfer the olives to a dish and enjoy.