Dec
29
Posted by admin

Marinated Olives

While out Christmas shopping, my husband and I stopped in at your typical Italian restaurant for a late/somewhat light lunch. We ordered marinated olives as an appetizer and we were pleasurably surprised.

 They were fantastic.

 These olives were so good, we tried figuring out the magical formulation of ingredients.

We had family coming over on Christmas Eve and I thought marinated olives would be a nice addition to the cheese & cracker platter. I searched the web thinking I could easily find the recipe. It looked so simple, but all of the recipes I found involved cooking the marinade or involved spices I didn’t have.

This recipe is so easy and definitely needs to sit overnight or at least for a few hours before serving, so all the flavors can mingle. You’re basically going to add all the ingredients together. That’s it.

I give you my version, which my family and husband raved about.

Marinated Olives

1 can black olives (the HUGE ones.)

1 jar green olives (also HUGE.)

1 garlic clove

Drizzle of Extra Virgin Olive Oil

1-2 Lemon Peel

Italian seasoning 

dash of salt 

Directions:  Cut the top and bottom off the garlic. Use 1-2 lemon peel shavings. Combine all the ingredients in a plastic bag and store in the refrigerator. Take out the garlic and lemon peel prior to serving and let it sit at room temperature.

TIPS:

-When adding the seasonings less is more. I used VERY LITTLE salt & a few of cranks of the Italian Herb grinder. This is recipe is great, because you can try an olive & if you feel you want more flavor, give it a couple of more cranks/dashes. My guess is you could basically use any combination of spices you enjoy. Tex Mex olives? Hmmm.

-The oil will solidify & look completely gross, but as they become room temperature the olives look normal again.  You definitely want these olives to marinate for a few hours/overnight. Serve with toothpicks.

-You don’t need much olive oil. Just enough to coat all the olives. Used too much? Just pour it off.

- I like serving the HUGE olives, because they’re more fun to eat.

-I heard you’re suppose to use “Organic” lemons whenever you use the shavings, but I can’t tell you whether my lemon was organic or not.

 

 

 

 

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