Sunday, August 22, 2010

Marinated Olives

These are such a quick and easy thing to whip together, and are so zesty and perfect for a warm summer afternoon. Make them ahead of time so they get to marinate, and serve as an appetizer or even just nibble with a glass of wine.

1 jar Green Spanish Olives, drained
1 jar Black Olives, drained
1 jar Kalamata Olives, drained
Dried Herbs (your choice)
Zest of 1/2 Orange
Zest of 1/2 Lemon
1 tsp Minced Garlic
1 Tbsp Red Wine Vinegar
1 Tbsp good Classic Olive Oil

After you drain the olives, pat dry on a paper towel to remove excess water and oil. Mix together in a bowl, and add any dried herbs you like (I used oregano, thyme, and sage). Add garlic, fresh zest, and oil and vinegar. Mix well, and refrigerate for up to a day before serving, so that the flavors really infuse. Serve with hummus, or eat them plain! A wonderful, quick appetizer perfect for these long summer days.

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