Marinated Olives

This dish is one of my favorite noshes.  This is not to be confused with cooked olives (another thing I adore) and is ridiculously simple and delish.

This too is one of Paulette’s recipes although it is a do as you like one with spicing.  Beware! Danger danger, they are addictive – you were warned.

Marinated Olives

Take the least expensive canned or bagged green olives

Drain thoroughly and rinse twice – I use a colander

Take a mild olive oil and pour about 1/4 cup into a good snap lock (or Tupperware – like) container which doesn’t leak.

Now’s the fun part.  Open your spice cabinet and find an interesting combo spice (I love Tuscan from Pereg, or smokey mesquite of Weber, or smoked paprika and tumeric etc.) or combine your own.  The idea is to find a smokey type of spice and you can add chopped onion or garlic and parsley if you wish.  Whatever tickles your fancy.  Just don’t add salt since the olives are full of it.  Stir spice well into olive oil.  Shake the drained green olives into the mixture.  Snap the container closed and make sure it’s well sealed since you’re about to shake it all about.

Shake shake shake with vigor and then flip upside down, wander about, read a book, drink a cup of tea or coffee, come back flip right side up.  Do this a few times and best is to let sit a few hours at least.  These improve with time.  I leave them out since they are gobbled up pretty quickly and if you do refrigerate them, be aware that the olive oil will coagulate in the fridge.  Not to worry, leave them out at room temp a bit and they become liquid again.  B’tayavon!

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