Marinated Mixed Olives can be mixed up in minutes, leaving you more time to focus on important things such as friends and … dessert. Additionally, this recipe suits a wide variety of guests’ dietary needs as its free from gluten, dairy, nuts, and other common allergens and often-avoided ingredients.
We had fun experimenting with a variety of olives, such as Castelvetrano and Italian-Oil Cured. Exercise your creativity by using your personal favorites, or keep it super simple by sticking to the ingredients in the basic recipe below – all of which you can keep in your pantry for hors-d’oeuvres anytime. Lastly, should you find yourself with any remaining the following day, these olives are delicious served over leftover pasta or with a fresh salad.
Marinated Mixed Olives
1 (6oz) can black olives (halved if large)
½ cup pitted Kalamata olives, halved
20 large pimento stuffed green olives, halved
¼ cup extra virgin olive oil
juice of 1 lemon
1 large garlic clove, minced
¾ teaspoon Spicely Organics Greek Seasoning
Sea salt & freshly ground black pepper to taste
Combine all ingredients in a medium bowl, stirring well to coat olives in oil and seasoning. Refrigerate for several hours, or overnight. Return to room temperature. Stir to mix and serve.
Originally posted 2014-11-17 16:36:48.