Updated: May 2, 2020
Spicy mixed olives pickled with herbs, garlic and peppers. Perfect for parties and other social gatherings!
A favorite of mine. I make these every time I host a party or friends ask me to bring something to theirs. So easy to make. Normally... I serve them alongside a charcuterie board. Hint, hint.
These are considered "Tapas" or "Mezze". They are served as part of a display of various finger foods, as a snack, or as appetizers before a meal. Whatever the occasion: they are good!
You can either make them ahead of time and store, which I highly suggest for better flavor development, or just make them 30 minutes before serving them. Either way they will be delicious.
Prep time: varies from less than 5 minutes to months
Cooking time: 0
Serves up to 20 people
Sometimes I add feta cheese cubes as well to make them more delectable! People love them!
10 oz. jar of Mezzetta Spanish Colossal Queen Olives with Pimento
10 oz. jar of Mezzetta italian Castelvano Whole Green Olives
9.5 oz. jar of Mezzetta Piteed Kalamata Olives
3 Bay Leaves
The juice of 4 lemons
8 cloves of garlic (peeled)
1/2 cup / 4 oz of olive oil
1/2 tablespoon of red pepper flakes
A pinch of sea salt
Feta Cheese cubes (optional)
Drain and rinse olives well.
Using a toothpick, remove the pimento from the Spanish Colossal Queen Olives.
In a non-reactive jar or container, place the olives, thyme, garlic, and bay leaves. If you are planning to serve right away, you can add the feta cheese now. If you are planning to store for a long period of time, do not add the cheese until you are ready to serve.
In another non-reactive container or jar mix the lemon juice, olive oil, red pepper flakes, and pinch of salt. Mix well until the oil and lemon juice are fully integrated.
Pour the liquid into the jar or container with the olives and seal. If you are planning to store it for later, do not refrigerate. Place in a dark dry place.
When it's time to serve, just open the jar or container and decanter into a serving dish.