Wednesday, December 30, 2020

Spicy Marinated Mixed Olives #charcuterie #antipasto

Happy New Year everyone. 
You may want to try  these spicy olives  for your New Year's Eve spread.



I grew up in a house that always kept olives around the house.
( I'm a Greek. Actually, I'm a Cyprian but my family just told me I was Greek for so long I can't really stop now.) I grew up in a family that always kept olives around the house. Sometimes they even bottled their own olives. I get that olives are not a staple in most homes but maybe this quick recipe will change things. 

Ingredients- Variety of Jarred Olives, Olive Oil, Oregano, Celery Seed, Rosemary, optional Lemon and  Garlic.



Variety of jarred olives- you can find them all over but get daring and try shopping the ethnic markets. Middle eastern, European , Lebanese , Greek, and Turkish markets are a great place to start. If you have never been to these markets you will be surprised at the plethora of supplies you will find. Don't know where they are located, try Google maps. I can find them almost anywhere I travel.
Be sure and pick up some Feta cheese while you are at the market. Chances are it will taste like no other Feta cheese you have eaten.

Find a small covered container that will keep in the refrigerator. Add the mix of olives, pour on some olive oil, be very generous here, you want to see olive oil swirl around the mix when you pick it up .  Now add your spices. I'm sure I have at least a quarter teaspoon of each spice added to the olive marinade. You can stop here or you can add a few garlic clove slices and a slice or two of lemon. Toss and refrigerate. Ready to eat now or later. We can't wait to eat the olives so we eat them immediately but they taste better when the flavors have had time to marinate.
 These are a great addition to antipasto, salads,  #charcuterie boards and of course served straight up with most meals.

I love to serve them with my cute little olive spoon. See it has a little hole in the bottom to release the excess liquid. Not sure where I picked this up but I so adore it. 


Let me know how they taste. 
These should stay fresh  refrigerated for at least a week but I'm betting you can keep these up to two weeks no problem since the olives are salty and we used plenty of olive oil.


3 comments:

  1. We LOVE olives at our house. We lived in Spain when my son was little (The Air Force) and he could eat an olive and spit out the pit when he was 2 years old!! Another place to find olives is bulk stores, like a restaurant supply place. We get the little black barrels of olives there like you pictured. These look easy and tasty! And cheaper to make your own than to pay the hefty prices at olive bars in places like Whole Foods.
    Melissa | Little Frugal Homestead

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  2. Hi Melissa. I'm laughing at that image of your son spitting out that pit at 2 years old. Truly a dedicated olive eater. Seriously, I saw a 7oz bag of Mari ated olives for $6.99.i must have made 3 x that amount. Yes Restaurant Depot probably has a good supply too.

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  3. Thanks for sharing with us at Farm Fresh Tuesdays Blog Hop! Your olives are one of my features at this week's hop. Be sure to stop by to see your feature and say hi!
    Melissa | Little Frugal Homestead

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