Marinated Olives

These marinated olives are a simple yet sophisticated appetizer that transforms ordinary jarred olives into a gourmet treat. The briny olives soak up a vibrant mixture of red wine vinegar, fresh garlic, thyme, and lemon, creating a complex flavor profile that is both tangy and savory. The addition of chopped onion adds a subtle crunch and sharpness, while the lemon slices provide a bright citrus note. This dish requires minimal effort but benefits greatly from time to let the flavors meld together. Perfect for serving alongside cheese boards, cold cuts, or as a refreshing side to grilled meats, these olives are a versatile addition to any gathering. They are also an excellent way to use up leftover olives and create a unique homemade gift for fellow food lovers.

Cuisine: Global

Courses: Appetisers

Difficulty: Beginner

Servings: 4

Calories: 221.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

These marinated olives are a simple yet sophisticated appetizer that transforms ordinary jarred olives into a gourmet treat. The briny olives soak up a vibrant mixture of red wine vinegar, fresh garlic, thyme, and lemon, creating a complex flavor profile that is both tangy and savory. The addition of chopped onion adds a subtle crunch and sharpness, while the lemon slices provide a bright citrus note. This dish requires minimal effort but benefits greatly from time to let the flavors meld together. Perfect for serving alongside cheese boards, cold cuts, or as a refreshing side to grilled meats, these olives are a versatile addition to any gathering. They are also an excellent way to use up leftover olives and create a unique homemade gift for fellow food lovers.

Ingredients

1 (16 oz) jar pitted ripe olives, drained
1 (16 oz) jar pimiento-stuffed green olives, drained
1/2 cup chopped onion
1 teaspoon dried thyme leaves
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 lemon, sliced
1 1/2 to 2 cups water

Directions

1
In a 1-quart non-metal container, combine the drained ripe olives, pimiento-stuffed green olives, chopped onion, dried thyme, red wine vinegar, and chopped garlic.
2
Add enough water to completely cover the olives.
3
Place the sliced lemon on top of the mixture.
4
Cover the container tightly and refrigerate for 2 to 3 days to allow the flavors to meld.
5
To serve, use a slotted spoon to remove the olives and lemon slices from the marinade.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 221.0kcal

% Daily Value *
Total Fat 25.0g39%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a glass or plastic container rather than metal to prevent any metallic taste from reacting with the vinegar.

The olives can be stored in the refrigerator for up to two weeks. The longer they sit, the stronger the garlic and thyme flavor will become.

Feel free to customize the herb profile by adding fresh rosemary, bay leaves, or red pepper flakes for a spicy kick.

If you prefer a less watery brine, you can reduce the amount of water or use more red wine vinegar.

Keywords: marinated, olives, appetizer, vegan, garlic, thyme, lemon, red wine vinegar, onion, snack, board, easy, no-cook, brine, herb, citrus, savory, tangy, pickled, preserved

Read it online: https://www.chefs-mate.com/recipe/marinated-olives-2/