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.