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<pre>I have a marinade which is wine vinegar based and I find that the vinegar
flavour becomes too strong with time. Can I store marinated olives in another
neutral medium and if so what does anyone recommend? Storing them in oil seems
to me to be too expensive.
Dan


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<pre>Joanna/Dan

I use (in a 300ml container) about 1 tablespoon of red wine vinegar, a weak
brine solution (say 2.5% wxv) and a decent glug of oil. This along with
dried basil, oregano, mustard seeds, bay leaf, chilli peppers (crushed) and
bay leaf.

Regards
Peter Caird
www.victorianolivegroves.com
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<pre>Peter,

Thank you for your advice. I use a "secret" marinade which I got off the net,
plus a small variance. I will try some of the end product in your holding
solution.

Dan


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