Tag Archives: Black Olives

Marinated Olives

Do you need a little something to go with that cocktail, or just want a little nibble of something savoury?   I found this recipe while doing a search for another recipe awhile back, and bookmarked it so I could go back when I had a little more time.    Here is the  link to the original recipe.     I thought it sounded so intriguing.  And something that would be fun to do.  I was going to make it for Tapas night but time got away from me, again,  but I did get it made it the other day anyway cause I had lots of black olives left over from my Spider Cake, and I couldn’t waste them, could I?   And since I also had a jar of green olives in the cupboard it was a no-brainer that I had to make them now.   And gee, somewhere along the way a jar of Kalamata olives jumped into my grocery cart as well.

So here it is, and I have to admit to forgetting to add the zest of lemon and orange to it, but honestly, they were good.   I took them with me last week to a gathering and asked everyone’s opinion on them as well.   I got a thumbs up from everyone, and in fact ended up with only a few olives left to take home.

Warm up about 1 cup or so of Olive Oil, I used EVOO cause that’s what I had.  Add about 1 Tablespoon of Herb de Provence, and 1/2 teaspoon of hot pepper flakes, I let it get fairly warm, but not hot, then dumped in the olives and garlic and let it all heat up again.  It really smells good when it’s heating up.  I added about 2 tablespoons of Balsamic Vinegar to the pot, gave it a stir and I then let it cool down in the pot before transferring the whole thing to a quart mason jar.   And I did taste test a few along the way, cause otherwise how do you know if it’s any good.   Store in the fridge until needed, sampling a few along the way.   Olive Oil will solidify a little when refrigerated, so don’t PANIC, just take out what you want and let them sit out for a little while before serving.   The olive oil works as a confit and helps to preserve the olives by the way.

You can change it up with dried basil or thyme or oregano or a mixture of all of them just make up 1 T.Add the zest of an orange and the zest of a lemon. Finish with a splash of balsamic and heat for 2 minutes.

1 Cup Black Olives
1 Cup Green Olives
1 jar Kalamata Olives (one cup)
2-3 cloves garlic, slivered
1 cup EVOO
1 Tablespoon Herbe De Provence
1/2 Teaspoon Red Pepper Flakes
2 Tablespoon Balsamic Vinegar
Orange and Lemon zest. (don’t be like me and forget it, sheesh).

Heat up olive oil with the herbs, then add the olives and garlic and heat.  You don’t want to cook them, just heat them through.   Add the balsamic vinegar and heat for another minute or two and then let cool in the pot.    Add the lemon and orange zest.   Place the olives and oil into a clean mason jar and store in the fridge.  The Olive Oil will solidify, so don’t panic.  Take them out a half hour or so before serving, and don’t dump the olive oil.  You can use it on some pasta later on.

I just got hit by a thought, I wonder how some Feta Cheese would go with this?
Since I still have a few olives left, not many, but a few, I think I’m going to try that.   I’ll let you know how it goes.

Spinach Maria and Boat Club for June

I am so thankful for being able to attend our monthly potlucks at Boat Club, it means I get to try lots of new dishes and if I’m lucky I get recipes as well.  The best of both worlds.    And last night was no exception.

We had everything from ham to salad to desserts.    We really do have the best cooks here.  I say that every month, but it’s true.

And I have to admit to taking the easy way out this time.   I made my Blooming Onion bread and a Black Olive Tapenade, mainly cause I had the ingredients to hand and they were easy to make, and I wasn’t feeling inspired.  I did change up the Blooming Onion Bread a little, mainly cause I had some cheddar cheese and some Pepper Jack cheese that I’d already sliced and that were in the freezer.    And of course I always have at least one can of Black Olives on hand so I can make a quick Tapenade.  I used some Ciabatta rolls I had in the freezer for the Tapenade, and that worked well also.

Now without further ado, drum roll please….   Here are the dishes we had last night and I’m following that with the recipe for the Spinach Maria, which was OMG good.


Blooming Onion Bread


Tapenade with Ciabatta Roll slices  


Spicy Asian White Bean Dip




Fresh Sliced Cucumbers


Spinach Maria


Bacon Wrapped Jalapeno’s


Fresh carrots and tomatoes




More Dessert


Creamsicle Cookies



And here’s the recipe for the Spinach Maria.   And this was shamelessly copied from this blog Nibble Me This  which has some really yummy looking recipes and stunning photography.     This is usually served in little ramekins at Calhoun’s restaurant in Knoxville, Tennessee.


Calhoun’s Spinach Maria


5 (10-ounce) packages frozen chopped spinach

4 1/2 cups milk

1 teaspoon dry mustard

1 teaspoon granulated garlic

1 3/4 teaspoons crushed red pepper

1/2 medium yellow onion, finely chopped

1 tablespoon butter

5 tablespoons melted butter

6 tablespoons flour

8 ounces  Velveeta cheese

8 ounces cheddar cheese

4 ounces Monterey Jack cheese

1 1/2 cups grated Monterey Jack cheese (for topping)

Thaw spinach in refrigerator for 24 hours. Squeeze as much excess water as possible out of spinach. Heat milk and spices in 4-quart saucepan on medium heat to just below a boil (190 degrees). Then reduce heat and simmer. Saute chopped onion in 1 tablespoon butter on medium heat for 5-8 minutes. Add to saucepan. Combine 5 tablespoons melted butter with flour in a small suate pan. (This is the first step of making a roux, which will thicken the sauce.) Mix until completely blended. Cook on low heat 3-4 minutes to make roux. Add roux to milk in saucepan and mix well. Continue to cook until sauce thickens.

Cut Velveeta, cheddar and Jack cheese into small cubes and add to saucepan. Continue to mix until all the cheese is completely melted and blended into sauce. Be careful not to burn the sauce while cheese is melted. Remove from heat. Allow to cool for 15 minutes.

Add drained spinach to cheese sauce, mix until completely blended. Spoon into 11-by-9-by-2-inch casserole dish and top with grated Monterey Jack cheese. Bake at 350 for 12-15 minutes, until hot and bubbly.