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
- 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
- 1 6- ounce can pitted green olives
- 6 tablespoons oil
- 2 tablespoons lemon juice
- 1/4 teaspoon lemon pepper
- Lemon rind shredded
Prepare the California Olives
Drain the 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 hours. Drain. Serve garnished with onion rings before serving.
Prepare the Red Hot Green Olives
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 peppers before serving.
Prepare the Lemony Olives
Drain olives well. Combine remaining ingredients. Pour olives, coating well.
Place in small shallow dish. Cover and chill at least 4 hours before serving. Sprinkle with lemon rind.
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