Marinated olives
About the Recipe:
Olives are prevalent throughout the Mediterranean, but the number of Greek varieties just might exceed that of any other country. They are commonly served as a meze, sometimes unadorned but often marinated such as in this recipe. Start with good olives with their pits and packed in brine
INGREDIENTS:
3 cups large brine-cured olives with pits (combination kalamata, black, and green)
3 medium shallots, halved and sliced thin
¼ cup extra-virgin olive oil
3 medium garlic cloves, peeled and crushed
1 teaspoon grated lemon zest
1 teaspoon minced fresh oregano leaves
1 teaspoon red pepper flakes
¾ teaspoon kosher salt
PREPRATION:
Rinse the olives thoroughly, drain, and pat dry with paper towels.
Toss the olives with the remaining ingredients, cover, and refrigerate for at least 12 hours or up to a week.
Let the olives sit at room temperature for about 30 minutes before serving.
Prep Time:
Cook Time:
Preparation 15 min. 12 hours refrigerating
20 Minutes
Serves:
Type:
Meze
3 cups