Last Summer I went to Spain and we ate olives as appetizers almost every night. I love them. The salty bite kind of gets your appetite going. I use olives frequently in cooking, but not necessarily much on their own. We’re having an office party this week and I thought it would be nice to take some marinated olives.
This is my interpretation, from what I can remember, of the marinated olives served at Olives, the Todd English restaurant. He did the recipe in one of the old Martha Stewart shows. I did the recipe a looooooong time ago, and this is what I came up with this time around. Hope you like it.
1 jar of manzanilla olives, with pits (just be careful when eating) 1 clove of garlic, chopped 2 tablespoons of fresh flat leaf parsley, chopped (it could work with dry parsley too) 2 tablespoons rosemary 1 tablespoon thyme 1/4 teaspoon red pepper flakes a few cranks of freshly cracked black pepper 1 piece of lemon rind or 1 teaspoon grated lemon zest 1/2 cup olive oil
1. Just mix all ingredients together in a bowl. Let the mixture sit for a few hours so the flavors meld. It’s even better if the olives can marinate for a few days ahead in the refrigerator.
No need to add salt… the olives will be salty enough by themselves. And you can play around with the spices if you don’t have all of them. Just use what you have and see how it tastes… tell me about it, OK?