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Midnight Marinated Olives

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"I'm forever indebted to my friend Rori for teaching me that even a good olive can only get better when it is soaked in a good oil. I remembered this at midnight the night before friends were coming for dinner. So I threw together olives, bundles of herbs, and peels of citrus, which by the next day had already infused more flavor into both the olives and the oil than I could have ever hoped to do with any magic of my own. Now I always keep these in my fridge for impromptu entertaining. Spoon the olives into wooden bowls or serve them straight from the jar with a virgin Mary."

List of Ingredients

◦ 2 handfuls of picholine olives, or your olive of choice (cured, but not marinated)
◦ 2 cups best-quality extra-virgin olive oil
◦ 2 or 3 large strips orange or lemon zest
◦ 2 or 3 sprigs rosemary or oregano, or both


Recipe

Combine all the ingredients in a pretty jar with a resealable lid. Set on the countertop overnight and up to a week, or in the fridge for up to a month. Bring to room temperature and spoon into a bowl for serving on a party tray.

Serves 6 to 8 for nibbling





❧ P.S.
To make a dressing with the oil: Pour out 4 to 6 tablespoons of oil. Whisk together with 1 teaspoon of Dijon mustard. Gradually drizzle in 2 tablespoons of freshly squeezed lemon juice and whisk to combine. Season with salt and pepper.

❧ Marinating:
This marinating technique works with mozzarella, too.
Keep that version in the fridge.