Party Olives
Here's a delicious, simple appetizer that's a cinch to put together and looks great on the table. Keep this recipe for Party Olives handy for sharing with friends.
Why You'll Love This Recipe
Don't we all love a recipe that's quick & easy that tastes great and looks fabulous? This recipe for Party Olives is just that - party or not - and it's a nice one to have in your back pocket year-round for all kinds of occasions, or just for yourself with your lunch, for example. They're the perfect little bite and go well as a light starter with so many menus.
Why make this recipe?
It's Quick: With so many other things to do, we need a few quick ideas for nibbles at all times.
It's Easy: Guys, this one is super easy, and it takes just minutes or so to pull it together.
Versatile: Just add some cheese and crackers, and you've got a party, friends!
This recipe for Party Olives is super easy! Once you try it, I hope you'll be inspired to come up with new combinations on your own.
Olives: Green olives are so good here, same with Kalamata olives, with the pits removed.
Seasonings: Pepper flakes and fresh thyme for punch, and don't forget the bay leaf...when infused with the olive oil it has a subtle and delicious herbaceous flavor that tastes amazing.
Marinade: Red wine vinegar and olive oil. So simple and perfect.
Flavorings: Fresh orange zest and diced shallots really brighten the marinade and in my opinion, this is where the magic happens.
Combine all the ingredients in a medium-sized bowl. The olives, minced garlic, red wine vinegar, olive oil, red pepper flakes, shallots, thyme, orange zest, oregano, bay leaf and ground pepper.
Stir together to combine everything, then cover and and let the olives sit at room temperature to let the flavors meld together (marinate) for several hours. Stir the mixture occasionally to help it along.
Spoon the olives into a serving dish and serve with toothpicks alongside.
For cutting the shallots, trim just a bit off the root end if needed to make it easier to peel the skin.
Party Olives are a favorite as an appetizer. Think Sunday football, in a small bowl on a cheeseboard, or with a jar of pickles and a big platter of sandwiches.
These olives are versatile and people love them as is, but experiment with other herbs like rosemary (leave the bay leaf out) and fresh lemon peel instead of orange. You can add less shallots if you aren't an onion fan, and add more red pepper flakes if you like it really spicy.
What beverages to serve? Beer, sparkling wine, soda with lime or a cold martini are all refreshing with this light appetizer.
Make the olive mixture ahead of time and store in the refrigerator for a up to a week! Just let the mixture sit at room temperature for at least thirty minutes before serving.
PARTY OLIVES
These Party Olives are great addition to any gathering and delicious for everyday snacking. Perfect on a cheeseboard, too.
Course: Appetizer
Total Time: 15 minutes
Servings: 6
Ingredients
▢ 1 ½ cups Olives, green and kalamata, pits removed
▢ 2 cloves garlic peeled and minced
▢ ⅓ cup red wine vinegar
▢ ½ cup olive oil
▢ ¼ teaspoon red pepper flakes
▢ 2 tablespoons shallots, finely minced
▢ 2 teaspoons thyme, fresh and minced
▢ 2 teaspoons orange zest, freshly grated
▢ ¼ teaspoon oregano, dried
▢ 1 bay leaf
▢ ground pepper, freshly ground
Instructions
Combine all the ingredients together in a medium-sized bowl.
Cover with plastic wrap, then set aside to marinate at room temperature for at least an hour to allow the flavors to meld together.
Stir the mixture occasionally and carefully with a large spoon.
For serving, spoon the olives in a serving dish alongside toothpicks or a small spoon.
Stored in the refrigerator, the olives will keep for several weeks. Stir the olives each time before serving.
Notes
This recipe makes one and a half cups of olives.
I used a combination of small, green pitted olives called manzanella and also pitted kalamata olives, but you could use all green or all kalamata, or any other variety you’d like,though I wouldn’t use black olives here.
For cutting the shallots, trim just a bit off the root end if needed to make it easier to peel the skin.
These olives are versatile, and everyone loves them, but experiment with other herbs like rosemary (leave the bay leaf out) and fresh lemon peel instead of orange.You can add less shallots if you aren’t an onion fan, and add more red pepper flakes if you like it really spicy.
Make the olive mixture ahead of time and store in the refrigerator for a up to a week! Just let the mixture sit at room temperature for at least thirty minutes before serving.