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
Ingredients
- 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
Instructions
- 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!
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