These Festive Party Olives are a great addition to any holiday gathering. They are perfect with a cold adult beverage and everybody loves them.
I was in New Orleans recently eating dinner outside – a strange experience in and of itself – when one of my dining partners asked where I grew up (Nevada) and proceeded to ask if I could sing the state song.
When one is called to sing “Home Means Nevada” one should never refuse if one can help it.
I figured this was pretty tame behavior for New Orleans.
Plus, these were special circumstances, and I’d had two drinks.
This wasn’t really a test of my singing skills as much as a dare if I could do it and remember the words (yes to both) – though the last time was all the way back in fourth grade.
I remember feeling so proud when our classroom full of kids would sing the state song together while our teacher Mrs. Schultz smiled approvingly.
My sloppy version that night in New Orleans was met with wild approval and clapping, and even a small “woot woot.”
Thankfully, hardly anyone else was there.
My singing voice is terrible, but apparently this is a huge part of the fun for those lucky enough to experience it 🙂
As we roll into the holidays, I’m looking for easy-ish stuff that looks and tastes fabulous, and these Festive Party Olives are straight-up cocktail hour food.
They are the perfect little nibble served with a couple of other simple items like a bowl of cashews and some good quality potato chips.
There’s nothing more to this recipe than tossing the ingredients together, letting them marinate for a bit and serving them.
Leftovers will be fine in the fridge for several weeks.
- Makes 1 1/2 cups
- 1 1/2 cups small green olives like manzanella, pits removed. I used a combo of these and small pitted kalamata olives.
- 2 cloves of garlic, peeled and minced
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 teaspoon red pepper flakes
- 2 tablespoons finely minced shallots
- 2 teaspoons fresh minced thyme
- 2 teaspoons fresh grated orange zest
- 1/4 teaspoon dried oregano
- 1 bay leaf
- Fresh ground pepper ( a few big turns, and I use lemon pepper)
- ASSEMBLE THE INGREDIENTS
- Combine all the ingredients in a medium sized bowl, cover, and set aside to marinate at room temperature for several hours to allow the flavors to meld together, stirring occasionally.
- Store in the fridge, these will keep for several weeks. Stir everything together before serving.
Source: Studio Delicious, adapted from Hay Day Country Market Cookbook