Citrus and herbs are the base for these delicious marinated olives.
A cornerstone of any gathering I host is a bowl of olives.
Simple, humble and beloved, these briny, savoury gems quietly prop up the other superstars of cocktail hour. Sure, people flock to the cheeseboard. They scoop up the dips. But, like any solid supporting cast member, the rest would be set adrift if not for this tiny, but mighty anchor.
My perfect cocktail hour snack is a casual combo of gougères, a wedge of cheese, and these marinated olives.
Yield: about 1/2 a litre
Chef Level: Beginner
Sure, you can set out a simple bowl of olives and no one will complain (certainly not me). But when you feel like “gilding the lily,” as my dad says, these marinated warm olives really up the ante.
*Note: the olive oil keeps in the fridge for a few days (not much longer) and is brilliant on pastas and in salad dressings. Yes, the oil will solidify in cold temperatures, but liquifies again when heated or left out of the fridge for a bit of time.
For a can’t miss, slam-dunk pairing just look to the Spanish (the largest producer of olives in the world.) Dry Vermouth and fino Sherry both have that salty, briny, citrusy note that is echoed in the fruit. As for wine, easy pairings are Spain’s Albariño and Rioja.