Marinated Olives
Posted by | Photo by Charlotte Hull

Marinated Olives

The perfect snack for parties or study nights

Photo by Charlotte Hull

Photo by Charlotte Hull

Whether you’re headed off to an end-of-the-semester party or looking for a tasty bite while watching movies (I mean, studying) at home, these marinated olives make a delicious snack. They’re easy to make, keep well in the fridge and show well at parties. You can substitute other herbs and spices, but this mix of citrus, thyme, coriander, chili, bay and garlic is tried and true. Castelvetrano (green) and Kalamata (purple) are my favorite olives to marinate, but feel free to play around with different varietals. I prefer to use whole olives (with pits) because they hold up better when heated, but pitted olives would be fine too. The most important thing to remember is to keep the heat low; you are gently infusing the olives, not cooking them. Then leave your spices in the mix; they’ll continue to flavor the olives and make a good looking garnish.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients:
Olives with pits (as many kinds as you’d like)
Olive oil
Thyme
Citrus peel (lemon and orange pair best)
Coriander
Bay leaf
Chili pod
Garlic

Directions:

Photo by Charlotte Hull

Photo by Charlotte Hull

1. Infuse spices and garlic in olive oil over low heat for about 5 minutes. The idea is to infuse the oil, not to achieve color.

Photo by Charlotte Hull

Photo by Charlotte Hull

2. Drain olives, discarding the brine.
3. Add olives to the pan. Toss (or stir carefully) to coat olives with infused oil.

Photo by Charlotte Hull

Photo by Charlotte Hull

4. Gently warm olives through, about 10 minutes.
5. Serve warm or room temperature.

TIP: Olives can be prepared ahead of time and refrigerated until you’re ready to eat. If you do refrigerate them, warm the olives in a pan or bring them to room temperature before serving, as the oil will congeal in the fridge.

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0 1 336 15 May, 2014 Cook May 15, 2014
Charlotte Hull

About the author

Charlotte moved to San Francisco from the east coast for the California weather and gorgeous produce. She has been a cook, a restaurant manager, and a wine steward. Although she's turned in her apron for a library card, as a double major in history and English literature at Cal, she's more than happy to talk turnips anytime.

View all articles by Charlotte Hull

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1 comment

  1. Pingback: 17 Super-Easy Appetizers That'll Make You Look Sophisticated | Sharing Interesting Stuff, Updates News & Free Tips

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