Olive Marinade
Source of Recipe
Lindsay Olive
Olive Marinade
1 (6-oz.) can Lindsay Black Ripe Pitted Olives, drained
1/4 cup olive oil
2 tablespoons chopped fresh oregano or basil
2 cloves garlic, minced
1 tablespoon balsamic or other white vinegar
1/2 teaspoon hot red pepper flakes
1/4 teaspoon salt
Combine all ingredients in a zip-loc storage bag or a container with a tight-fitting lid. Cover, then shake to coat. Refrigerate at least 2 hours or up to 1 month, serve at room temperature.
Before serving, transfer to a pretty dish and serve with wooden toothpicks as an appetizer. Also can be served over lettuce leaves and sliced tomatoes in a salad.
Makes 1 dozen servings
Source: Lindsay's Olives
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