The first recipe is great if stirred into a hot pasta dish or a tomato-based soup. You will think you are in Provence. Serve with a glass of wine with crackers and a nice goat cheese if you want to use it as a snack.
#1 Olivata
- 2 1/2 cups oil-cured black olives
- 1/4 cup of olive oil
- 1 tbsp. wine vinegar
- 2 tsp. dried thyme
- 1/2 tsp. hot pepper flakes
- 2 cloves minced garlic
- caper berries for garnish
Firstly, soak the olives in ice cold water for 5 minutes. Drain and pat dry with a paper towel. Pit the olives.
In a food processor, chop together the olives, oil, vinegar, thyme and hot pepper flakes until pasty but still with texture. Scrape into a terrine. If adding to soup or pasta dishes, all you need is a spoonful.
#2 Black Olives With Fennel and Orange
- 1/2 tsp. coriander
- 1/2 tsp. fennel seeds
- 2 tbsp. olive oil
- 2 tsp. coarsely grated orange zest
- 4 tsp. orange juice
- 4 drops hot pepper sauce
- 1 1/2 cup black olives (oil cured)
Crush the coriander and fennel seeds. Combine the seeds, oil, orange zest, juice and hot sauce in a sealed jar and shake to coat.
Refrigerate for 24 hours – don’t cheat
This can be made a week in advance, but be sure to shake it gently at least once a day. Set out on a platter of cured meets, fruit and cheese. Crackers the side. Who could ask for more?
And now, the last one…
#3 Lime Scented Green Olives
These would make a great Hostess gift. Garnish with a slice of fresh lime and fresh thyme.
- 1 1/4 cups green olives, with pits
- 2 tbsp. olive oil
- 1/2 tsp. fresh thyme, chopped
- 1/4 tsp. grated lime rind (or to taste)
- 3-4 drops hot sauce
- 2 tbsp. fresh lime juice
- 1 1/2 cups cubed Feta cheese
Rinse the olives and pat dry with a paper towel. Slit the olives on both sides and put in a sealable jar.
Add the oil, thyme, lime zest, hot sauce and lime juice. Seal and shake gently to coat the olives and cheese.
Refrigerate for 24 hours.
