Appetizers: Quick Marinated Olives AND Olive Oil Dip

Okay, these were a huge hit for Thanksgiving.

Marinated olives a la Mark Bittman.

My lemons all froze last winter and I’m just now waiting for the most pale yellow ones to fully ripen, so rather than the pulp he calls for I just added a few teaspoons of bottled lemon juice. To make up for that, the rosemary was picked from my rosemary bush just before adding to the olives. This was one of two appetizers that got the most compliments.

The other was from Real Simple. It doesn’t seem to be online yet so I’ll post it here.

Olive Oil Dip with Vegetables

1/2 cup green olives, chopped
1/2 cup olive oil
3 cloves garlic
1/4 tsp red pepper flakes
6 sprigs fresh thyme
1/4 tsp salt

Combine all ingredients and cook over low heat a few minutes. The recipe called for “smashed” garlic cloves but next time I’m chopping them, so you can eat them easier.

Serve them with dipping vegetables of your choice. I used sliced red peppers, jicama, carrots, green onions, and endive.

I had hummus right next to this and frankly the combination of a bit of each was to die for!



  1. Jocelyn Peterson says:

    olive oil is a great additive on foods since it has low saturated fat:`-

  2. My friend is an avid olive eater so I made this up for her and she gave it the thumbs up. This will become a firm entertaining favourite.


  3. Thanks — I figured as much, but then I wondered whether the whole thing would get pureed or something. Sounds great.

  4. Edit to add that yes, you chop up the green olives for the dip. Sorry ’bout that!

  5. For the olive oil dip, do you do anything to the olives (like chop them), or do they remain whole?

  6. This sounds yummy. I’ll give it a try!


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