It comes as no surprise that olives are abundant in Italy. In fact, we have olive trees on our property at La Fortezza which we’ll ultimately use to bottle our own olive oil. To say my husband, Frank, is excited about harvesting olives on our property is an understatement.
Until we can gather our own olive harvest, we’ll be noshing on these herby marinated olives instead. This recipe, from the summer issue of Atlanta Magazine’s Home is the perfect addition to a charcuterie platter, or stand great on their own. Trust me, though, once you have one, you’ll dig in for more!
Herby Marinated Olives
You will need:
– 4 cups mixed olives
– 3 whole cloves of garlic, smashed
– ¼ cup of olive oil
– 2 teaspoons red pepper flakes
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh marjoram
– 1 tablespoon fresh thyme leaves
In a saute pan, warm the olives, garlic, peppers, and oil. Toss in the herbs with the olive mixture. Serve warm.All celebration Cocktail Italiano cookbook collection cooking dinner party Entertaining Fall Food italian cooking italy Parties party tips photography photostyling quick appetizers Recipes Uncategorized : Tags: annette joseph, appetizers, Behind the Scenes, charcuterie, charcuterie platter, cocktail italiano, entertaining, food styling, friends, my book, olives, photography, recipe, recipes