Thursday, May 20, 2010


We recently had dinner at a favorite Italian restaurant in town. They serve a small bowl of marinated olives upon your that!!!!...nice change of pace from a loaf of bread and butter...although my husband may differ from me...he is a bread fanatic.

Marinated olives are a great appetizer to serve at your next party. They can be served warm, room temperature or out of the refrigerator. They are a big hit!

Try substituting balsamic vinegar for the lemon in this recipe if you prefer. I am sure I don't have to say this but..make sure the olives are PITTED!!!! You do not want your guests fishing around their mouths for the olive pitts and then trying to find a good spot to discard them.


1/4 cup olive oil
1 small red onion diced
1/4 cup carrot cut into large coin shapes
5 cloves of garlic chopped
1/4 cup green pepper diced
1/2 cup kalamata olives
1 cup Spanish or green olive of choice
1/2 cup black olives
3-4 pepperoncini
1 tbl lemon zest
2 tbl fresh lemon juice
1 tbl fresh rosemary
1 tbl fresh basil
1/2 tsp cracked red pepper flakes
5-6 turns of a pepper mill

Heat olive oil over medium-low heat. Add onion, carrot, garlic, green pepper, lemon zest, rosemary, red pepper flakes and pepper. Cook for about 10 minutes. Add olives, basil, lemon juice and pepperoncini. Cook another 10 minutes.

You can serve immediately or at room temperature. You can even refrigerate and let the flavors continue to meld together before serving.

Your friends will love this one!


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