Olive Alle Erbe (Herbed Olives)
Posted By Mary Freeland on April 21, 2010
Starting this week and running for the next month and a half or so, we are going to be bringing you dishes, simple and fresh, to build yourself a celebratory feast for the coming summer months. All the dishes, decor suggestions and settings will be part of a contest held at the end of the event in which we will encourage our readers to join in and tell us about their feasts for a chance to win items from our store. Our first dish is a simple standard found at every Tuscan feast but in its best form during the warm Tuscan summer.
Olive Alle Erbe (Herbed Olives)
Ingredients:
• 1 pound Kalamata or other brine-cured black olives, drained and patted dry
• 2 teaspoons dried rosemary, crumbled
• 2 teaspoons dried thyme, crumbled
• 1 tablespoon fresh lemon juice
• five 2-inch strips of lemon zest, removed with a vegetable peeler
• 3/4 cup extra-virgin olive oil
Preparation:
In a bowl stir together the olives, the herbs, the lemon juice, the zest, and the oil and let the olives marinate, covered and chilled, for 3 days. The marinated olives may be made 2 weeks in advance and kept covered and chilled. Serve the olives at room temperature.
Fill several smaller decorative bowls with olives and place them at intervals on your feast table so that guests are never further than arms reach from these simple yet tasty treats.
Other movable feast posts: Polpettine di Ricotta, Olive Alle Erbe, Prosciutto Crudo Con Fichi, Funghi Marinati, Nocciolini
Comment to win one of these platters!
Sounds like a very easy recipe & tasty one! A great summer evening appetizer to enjoy with a great glass of wine while enjoying the summer weather.