Marinated Olives

Submitted by Luschka

"Great with cocktails!"

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 450 g mixed olives, in olive oil
• 8 sprigs fresh rosemary or 8 sprigs fresh thyme
• 2 garlic cloves, peeled and squashed
• 3 tablespoons extra virgin olive oil
• 6 bay leaves
• 1 teaspoon dried oregano

directions

1. Warm the olive oil in a frying pan with the rosemary sprigs, garlic, bay leaves and oregano and cook gently, stirring for 5 minutes to infuse the oil.
2. Add the olives and toss well to coat in the spiced oil, then cook gently, stirring occasionally, for 5 – 10 minutes until soft and shiny.
3. Use a slotted spoon to transfer olives, garlic, bay leaves and herbs to a rustic serving dish and serve hot, warm or at room temperature.

Reviews

[jimani]

I live in the middle of nowhere where "olive bars" are unheard of. I have tried other recipes for marinated olives with less than good results. THIS recipe, however, shines!! It is better than any olive bar olive and certainly better than other recipes I have tried. I think it is because of the method. Heating the oil and then the olives really brings up the flavor. Thank you so much for posting. I highly recommend this recipe.

 

[Andi Longmeadow Farm]

Perfection plus! I followed this exactly using some mixed olives that I had from Wegmans' and continued on with the recipe of delicious-is-ness. Very easy, and you get a big bang for the easy enough prep. I can see my added some cauliflower, carrots, and other 'brined" product. Excellent, thanks for posting!

 

[erobbins4]

I second these as amazing. They are a great finger food to serve at a party and work really well with a cheese plate. I followed the recipe exactly using cheap canned olives and it was great. Super easy too, which when making things for a dinner party gives this extra points.

 

[2Bleu]

This made it into Book #179627 This was simply amazing. Taking very inexpensive olives that normally I'd leave on the shelf at the grocer, and giving them flavor that I wouldn't expect from gourmet olives from the same shelf. I used fresh rosemary and CANNED (yes, canned) jumbo black olives (generic even). The flavors mix very well and are well-balanced. I cut recipe in half, tho I added a tad more olive oil than called for. The "WOW's" from family and friends included "Cooked olives?", "Lot's of flavor", and "How did you do THAT?" I was so taken by the flavor I had to go back and taste the PLAIN canned olives and was even more impressed with this recipe. Luschka, thank you so much for sharing this simple, yet delectable recipe! ~Buddha~