Olives are perfect as appetizers as they stimulate the appetite rather than dull it. These three olive recipes are easy as opening a can, yet the olives are uniquely different.
Hot and Cold Appetizers, Section 1, Card 57
Appetizing Olives Three Ways - California, Red Hot Green, and Lemony
Ingredients
California Olives
- 1 6- ounce can pitted jumbo black olives
- 6 tablespoons olive oil
- 2 tablespoons wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large garlic clove sliced
- Onion rings
Red Hot Green Olives
- 1 7 1/2- ounce jar stuffed green olives
- 1/2 cup tomato juice
- 1 tablespoon olive oil
- 2 cloves garlic sliced
- 1 teaspoon crushed red pepper
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
Lemony Olives
- 1 6- ounce can pitted green olives
- 6 tablespoons oil
- 2 tablespoons lemon juice
- 1/4 teaspoon lemon pepper
- Lemon rind shredded
Instructions
Prepare the California Olives
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Drain the olives well. Combine oil vinegar, salt, pepper, and garlic. Pour over olives, coating well.
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Place in small shallow dish. Marinate at room temperature for 4 hours. Drain. Serve garnished with onion rings before serving.
Prepare the Red Hot Green Olives
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Drain olives well. Combine remaining ingredients. Pour over olives in the jar. Recap and refrigerate.
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Marinate for 3 days, turning jar daily, so spices will permeate throughout. Drain. Sprinkle with more crushed red peppers before serving.
Prepare the Lemony Olives
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Drain olives well. Combine remaining ingredients. Pour olives, coating well.
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Place in small shallow dish. Cover and chill at least 4 hours before serving. Sprinkle with lemon rind.
Recipe Notes
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