Ingredients:
- Olives: 2 cups mixed olives (Kalamata, green, black, or a combination)
- Olive Oil: 1/2 cup extra virgin olive oil
- Garlic: 3 cloves, minced
Herbs:
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1/2 teaspoon dried oregano
- Lemon: Zest and juice of 1/2 lemon
- Red Pepper Flakes: 1/4 teaspoon (or more to taste)
- Salt and Pepper: To taste
Optional Additions:
- Parmesan Cheese: 1/4 cup, cubed
- Whole peppercorns
- Red wine vinegar (1-2 tablespoons)
Instructions:
- Prep the olives: Drain and rinse the olives well. If using olives with pits, remove them.
- Make the marinade: In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, oregano, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Whisk to combine.
- Combine: Add the olives to a medium bowl or a resealable jar. Add any optional ingredients you’d like. Pour the marinade over the olives and toss to coat evenly.
- Marinate: Cover the bowl or seal the jar and place in the refrigerator. Marinate for at least 24 hours, or up to 5 days for maximum flavor. Stir or shake occasionally to redistribute the marinade.
- Serve: Bring the olives to room temperature before serving. Serve as an appetizer with toothpicks or as part of a charcuterie board.
Tips:
- Quality matters: Use high-quality olives and extra virgin olive oil for the best flavor.
- Customize: Experiment with different herbs and spices. You can add a bay leaf, fennel seeds, or other flavorings you like.
- Storage: Store leftover marinated olives in an airtight container in the refrigerator for up to two weeks.
Enjoy your tasty and flavorful appetizer!
