If you’re a fan of Greek cuisine, you’ll notice that we don’t include olives in many of our dishes. Rather, we like to have olives included at our table, to be included with the meal or as part of an array of Mezedes (appetizers).
Olives are almost always present on the Greek table. The variety of olives are infinite and a Greek can endlessly argue as to which kind are the best, the tastiest.
I’ve been called a “food snob” (I don’t know why) but I’m not too fussy when it comes to olives…as long as they aren’t too salty, I luv’em!
Here, I’m showing you one way to dress your olives, that is by marinating them. I found this recipe in a booklet that showcased some Spanish dishes. These olives would, no doubt, appear at a table in Spain or Greece.
Use this method as a base to marinate your own olives with your favourite flavours. Try lemon peel, coriander seeds, rosemary or any other combiantions of herbs and spices. This method works best with olives that have been simply jarred in a brine.
Olive is a fruit. It is native to the whole region surrounding the Mediterranean. Olives and it’s derivative are heart healthy as they are concentrated in monosaturated fats and they are a good source of vitamin E.
I’m offering this post as my entry for Weekend Herb Blogging, hosted this week by Kalyn of Kalyn’s Kitchen.
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4 bay leaves
1 clove of garlic, thinly
wide strip of orange rind
1/2 tsp finely chopped red chilli
a few whole peppercorns
2 cups of green olives
- Combine oil, vinegar, bay leaves and garlic in a small saucepan and place over low heat until just warm. Remove from heat, add orange rind, chilli, peppercorns and then combine with olives in a bowl.
- Stand olives for at least 3 hours before serving at room temperature.
- Olives will keep airtight in a container/jar for up to a week.
. All rights reserved.