CITRUS HERB OLIVES (adapted from Marinated Olives, Cooking Light online)
These delicious olives marinate in a combination of citrus and herbs, are very easy to prepare, and are just so pretty!
They make a teriffic offering for guests to bring to a party or a welcome addition to your own gathering before your meal or simply with cocktails.
A glass of champagne or wine with these is a great way to welcome the New Year! And we did just that with friends last evening!
Ingredients
1 orange
1 lemon
1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
4 to 5 bay leaves (fresh if you can find them)
4 garlic cloves, sliced
2 thyme sprigs
1 rosemary sprig
4 cups mixed black and green olives ( some pitted, some not…I used pitted briny Calamata, mild and fruity pitted Castelvetrano, and the large and buttery Cerignola…all available at many of your better supermarkets or specialty market antipasti bars.
To make it
Cut 3 (¼-inch-thick) slices from the orange, set aside. Squeeze the juice from the remaining orange to equal 3 tablespoons.
Repeat with the lemon, but squeeze enough juice to make 1 and ½ tablespoons.
Stir together the olive oil, vinegar, bay leaves, garlic slices, lemon and orange juices in a small saucepan. Cook over medium-low until just warmed, about 8 to 10 minutes.
Remove from the heat. Add the reserved lemon and orange slices, fresh thyme, and rosemary, and let stand for 20 minutes.
Place the olives in a wide-mouthed 1-quart jar. Pour the citrus-herb mixture over the olives.
Cover with a tight-fitting lid and chill for at least 2 hours or more.
Occasionally shake the jar to redistribute seasonings. Store in refrigerator for up to 2 weeks.
Bring them to room temperature before serving.
Note: If you don’t have a jar put the olives in a storage container with a lid and pour the mixture over. Close the lid tightly, and occasionally stir them well to redistribute the seasonings and make sure everything is coated.
Arrange in a pretty bowl when ready to serve! Happy 2019 to all!
