Marinated Olives

5 03 2013

Marinated olives are a great appetizer choice, but rather than buying them pre-marinated, make them yourself! And for a nice presentation, choose a mix of olives such as kalamata, Sicilian green, Moroccan oil-cured and/or nicoise.

Marinated Olives

Marinated Olives

The following serves 4 (compliments of the South Beach cookbook):

  • 1/2 lb mixed olives
  • 2 Tbsp extra-virgin olive oil
  • 1 bay leaf
  • 1 tsp dried basil
  • 1/2 tsp orange zest
  • 1/4 tsp red pepper flakes

Combine olives, oil, bay leaf, basil, zest and pepper flakes in a small saucepan.

Cook over low heat, stirring occasionally, for 5 minutes. Remove from heat and let sit at least 10 minutes before serving.

This Girl’s tips:

  • I served these at a dinner party and it saved time to make them earlier in the day. I just covered and stored in the fridge. About 10 minutes before I was ready to serve, I took them out to bring to room temp.
  • And don’t let the leftover oil go to waste! Whisk it with some red wine vinegar or lemon juice to make a tasty salad dressing.



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