Showcasing the Mediterranean diet and Asian diet  
 

 

Share:

 



Marinated Mediterranean olives
A selection of plump and juicy olives marinated and infused with extra virgin olive oil, white wine vinegar, lemon, rosemary and garlic.

1½ cups mixed black and green olives

4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons white wine vinegar
2 teaspoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped lemon zest

2 cloves garlic—minced


MIX all ingredients together in a bowl until thoroughly combined. COVER and refrigerate for at least 12 hours, stirring occasionally. REMOVE the olives from the fridge around 1 hour before serving to allow them to come to room temperature. STORE any leftover olives in the fridge, covered, for up to a week.

Variations: Replace the lemon zest and juice with orange zest and juice, or use a combination of both. Add a little dried red chili flakes or crushed fennel seeds.

Tip: Once you’ve eaten the olives, use the leftover infused oil in sauces, dressings, and marinades.



  Marinated Feta, Kalamata Olives and Roasted Red pepper. Crumbly cubes of feta cheese, kalamata olives and roasted red pepper coated in a robustly flavored olive oil, garlic and oregano marinade.


  Fava Beans with Marinated Artichoke Hearts and Olives. A tasty Greek appetizer with succulent kalamata olives, tender fava beans and marinated artichoke hearts.


  Greek Fava Bean, Eggplant and Olive Stew with Feta. A richly-flavored Greek stew with fava beans, eggplant, zucchini, red pepper, potatoes and kalamata olives, served with crumbled feta cheese.


Printer-friendly version

Bookmark and Share

© 2017 MEDITERRASIAN.COM