Olives are perfect as appetizers as they stimulate the appetite rather than dull it. These three olive recipes are as easy as opening a can, yet the olives are uniquely different.
California Olives
| Prep Time: 5 mins | Cook Time: 240 mins | Total Time: 245 mins |
| Serves: 1 cup |
From: My Great Recipes, 1981
INGREDIENTS
| 6 | oz | pitted, jumbo black olives |
| 6 | T | olive oil |
| 2 | T | wine vinegar |
| ¼ | t | salt |
| ¼ | t | pepper |
| 1 | lg cl | garlic, sliced |
| onion rings |
STEPS
- Drain olives well. Combine oil, vinegar, salt, pepper, and garlic. Pour over olives, coating well.
- Place in small shallow dish. Marinate at room temperature for 4 hrs. Drain. Garnish with onion rings before serving.
Lemony Olives
| Prep Time: 5 mins | Total Time: 245 mins |
| Serves: 1 c |
From: My Great Recipes, 1981
INGREDIENTS
| 6 | oz | pitted green olives |
| 6 | T | oil |
| 2 | T | lemon juice |
| ¼ | t | lemon pepper |
| lemon zest |
STEPS
- Drain olives well. Combine remaining ingredients. Pour over olives, coating well.
- Place in small shallow dish. Cover and chill at least 4 hrs before serving. Sprinkle with lemon rind.
Red Hot Green Olives
| Prep Time: 5 mins | Total Time: 5++ mins |
| Serves: 1 c |
From: My Great Recipes, 1981
INGREDIENTS
| 7½ | oz | stuffed green olives |
| ½ | c | tomato juice |
| 1 | T | olive oil |
| 2 | cl | garlic, sliced |
| 1 | t | crushed red pepper |
| ½ | t | dried basil |
| ½ | t | oregano |
STEPS
- Drain olives well. Combine remaining ingredients. Pour over olives in the jar. Recap and refrigerate.
- Marinate for 3 days, turning jar daily, so spices will permeate throughout. Drain. Sprinkle with more crushed red pepper before serving.
My Notes
I really don’t understand why the picture is serving them in Chinese style bowls with chopsticks. Olives are not a very Chinese dish, nor are olives something you eat with chopsticks!
And honestly, this isn’t really a recipe. It’s literally: “Buy different types of olives. Put them in oil with some herbs. Wait a little time before you serve.” But honestly, isn’t that a lot of recipes?
I’d recommend leaving off the onion rings if you’re serving at a party. They just get in the way, and if someone eats them straight, their breath will just smell like onions the rest of the night. Not great!
My local grocer has an olive bar where I can pick out olives, straight from the store, that are better than these. I’m going to go with that.
But isn’t this a great piece of 70s kitsch? I love the trivets, unironically. 😆
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