Crackling Olives for Snacking

"I found this recipe on my food suppliers web-page. I feel it needs to be shared with others. So here it is as written, by them. The original post is for 24 people, I am scaling it back for 4 servings. These are done in individual packets in foil, but I'm sure you can make it all in one big foil packet if desired."
 
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Ready In:
15mins
Ingredients:
5
Yields:
4 packets
Serves:
4
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ingredients

  • 12 ounces jumbo pitted kalamata olives, drained
  • 13 cup hot giardiniera mixed vegetables, drained and chopped
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons fresh parsley, chopped
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directions

  • If doing 4 individual packets: tear aluminum foil into 8' square sections. Line them up on the counter side-by-side and not overlapping.
  • Fold the four corners up to form a square, leaving a 1/4" edge around the square to contain the liquid.
  • Place olives on the foil. Place Giardiniera on top of the olives. Drizzle olive oil over the top,
  • Fold foil over the top of the mixture.
  • Place in a covered storage container and refrigerate until ready to use. Can be done up to 3 days in advance.
  • When you are ready to serve, place foil pouch in a 400 degree oven until contents are very hot and oil is sizzling. About 7 - 10 minutes.
  • Place packets on heated serving plate. Open the foil and drizzle balsamic vinegar over the liquid in the foil.
  • Sprinkle with chopped fresh parsley. Close foil. Serve immediately.

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