Thursday, October 25, 2012

Marinated olives

     I haven't been very faithful about blogging my recipes.  Just been too busy with retirement.  But this Thanksgiving I made some pretty darn good and pretty easy marinated olives for an appetizer.  They are better as they sit in the marinade.  Simple and not too many ingredients.

1 can black pitted olives drained and rinsed.
1 can green pitted olives drained and rinsed.
1/2 cup water and 1/2 cup apple cider vinegar to cover olives while you fix the rest of the marinade
juice of 1large lime ( about a 1/4 cup)
juice of 1 large lemon (a little less than 1/2 cup)
juice of 1/2 of orange juice (a couple of heaping TBSPs)
slivers of 4 large cloves of garlic  (Cut large cloves in very thin pieces.)
1/2 tsp chili pepper flakes
1/2 cup olive oil
1 heaping TBSP minced basil
1 heaping TBSP minced parsley

s/p to taste.  You'll need more pepper than salt.

1. Put the olives in a bowl and cover with apple cider vinegar.
2. Combine the juices of the lime, orange and lemon.
3. Add the other ingredients to lemon and lime juice.
4. Stir to combine juices and herbs.
5. Drain the olives well  of the vinegar  and add to the bowl of citrus juices and herbs.
6.  Stir to mix up olives and the other ingredients.
7.  Cover and refrigerate for at least 6 hours.  Better over night.

This looks nice if you add the zest  of orange and or lemon peels. Put out a bowl for toothpicks and a basket of soft bread.  Don't be surprised  if you see people dunking the bread into the juice.  It's oh so good!

No comments:

Post a Comment