There is perhaps no silhouette more iconic than that of the dark, sturdy, twisted olive tree. They are most at home along the Mediterranean coastline, their place of origin. Evidence shows that Olive Trees may have been growing in modern day Italy anywhere from 20 to 40 million years ago.However, olives were not cultivated until roughly 7000 years ago in the eastern Mediterranean region. Their edible form appeared in 3150 BCE; and they have become an essential part of the Mediterranean diet ever since. The fruit that Olive Trees bear is hard and bitter,but made edible and delicious through a curing and fermentation process.
bout 90% of harvested olives are used to make olive oil, the main ingredients source of fat in the vast majority of Mediterranean cooking.
These super east marinated olives take just 10 minutes to make!
Add them to a Charcuterie Board, to salads or simply eat on their own!
I love purchasing Olives form the Olive Bar at Whole Foods.
Experiment with an assortment that appeals to you!
Ingredients
325g/11oz
(drained weight) mixed, pitted olives (I used Kalamata and green olives)
Experiment with a mix of assorted olives
½
cup olive oil
1 lemon,
zested
1
teaspoon chilli flakes
2 sprigs
of fresh rosemary, finely chopped
2
tablespoons fresh thyme, chopped
4 garlic
cloves, crushed
Directions
Prepare the olives. Drain
your olives, then add them to a shallow bowl or plate. If you need to pit your
olives, do this now
Mix the marinade. Add
1/2 cup olive oil, the lemon zest, 1 teaspoon of chilli flakes, 4 crushed
garlic cloves, finely chopped rosemary and thyme to a small bowl, and mix to
combine well.
Mix the marinade with the
olives. Pour the marinade into the bowl with the olives, and mix
through the olives so that they’re all well coated.
Serve ~ Store leftovers in a
glass jar and keep them in the fridge for up to 2 weeks.
