21 minutes ago
Friday, March 11, 2011
Put these olives out at your next party and watch them disappear.
I love olives, but not the rubbery ones called "ripe" olives found in a can, they can turn anyone into an olive hater. Ugh.
I used Gaeta, Picholine, Nicoise and Kalamata. You can mix any other variety, as long as you are using green and black.
Citrus Marinated Olives: (adapted from Bon Appetit)
1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro (I used thyme)
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dried crushed red pepper
Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.
Open a bottle of wine and bring out the cheese!