I've had a love/hate relationship with olives. I don't blame my younger self for dodging the black, sliced and shriveled specimens that found their way on my pizza. But then one day, my husband-to-be showed me a new world of briny goodness. I couldn't believe that I was depriving myself of the different varieties of olives, with their wonderful flavors and texture. I'm all aboard the love train.
Now I'm going to show my affection with a warm olive oil bath, infused with aromatic flavors ... for the olives. The husband gets to have homemade mac and cheese whenever requested, so he knows where he stands.
These lovelies are quite delicious on their own, but for variety, try them on some pasta with brown butter and garlic. I like to eat these with a few sips of chardonnay on a hot day. Or a cold day. Lukewarm days also included.
Marinated Green Olives
1 can (6 oz.) Green Olives, in water
¾ - 1 cup olive oil
1 lemon, peel and juice
4 garlic cloves
3 rosemary sprigs
10-15 thyme sprigs
1 Tablespoon red pepper flakes
2 teaspoons salt
- Drain the liquid from the can of olives.
- Peel the skin of the lemon, being careful not to get any of the pith. Peel and smash the garlic cloves. Strip the leaves off of the thyme sprigs.
- In a skillet on low-medium heat, put the garlic, lemon peel and red pepper flakes in. Heat for about 5 minutes, until you start smelling their aromas.
- Add in the salt, rosemary and thyme leaves then pour in the olive oil. Gently stir until the salt is dissolved, then turn off the heat. Squeeze in the lemon juice.
- Put the olives in a storage container. Take the rosemary sprigs from the oil and push them down into the container. Pour all of the infused olive oil into the container. Eat right away with some wine and a charcuterie platter.
- Completely cool and store in the refrigerator up to a couple of weeks.
- Olive oil will become firm in the refrigerator. Leave on the counter about an hour before serving, and the oil will go back to liquid form.