Easy Marinated Olives

June 14, 2013 by

Since The Chef and I have put most of the finishing touches on our new house, we’ve had a few sets of friends over for dinner … and every time, I find myself gravitating to the same pre-meal snack … the antipasto platter. There’s just something about cheese, encased meat, and olives I can’t resist!

I’m going to share my tips for creating the perfect antipasto platter with you in an upcoming post, but today, I’m sharing one of the easiest recipes in the world for one of my favorite components of the antipasto platter … marinated olives!

With just a few ingredients and just a few minutes (minus the marinating time), you can quickly make delicious marinated olives that are the perfect accompaniment to any antipasto platter, and since they can be made ahead of time, you can knock out one of your dinner party prep steps the day before.

Also cool? I usually have all the necessary ingredients on hand to make this dish so it’s a go-to recipe for those times when unexpected guests just drop by. So, come on over, and enjoy some marinated olives at our place!

Easy Marinated Olives by Rhubarb and Honey

Easy Marinated Olives

Ingredients:

  • 2 cups assorted olives
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 1 lemon, juiced
  • 6 large cloves of garlic, chopped
  • 1 teaspoon black pepper

Directions:

1. Drain the olives and rinse thoroughly with cool water. Place in a medium-sized bowl.

2. Combine the olive oil, vinegar, lemon juice, garlic, and pepper in a small-bowl or Mason jar; whisk or shake to thoroughly combine the marinade ingredients.

3. Pour the marinade over the olives, and stir to coat thoroughly.

4. Place in the refrigerator to chill for at least 1 hour, then serve.

Notes: These olives can also be refrigerated overnight; just cover the bowl before placing it in the fridge.

Wanna change things up a bit? You can easily adapt this recipe numerous ways! I suggest the following: 1) Zest the lemon before juicing, and add the zest to the marinade as well. 2) Substitute orange juice (and orange zest) for the lemon. 3) Add in a tablespoon or two of chopped fresh parsley. 4) For a spicy kick, add in a few teaspoons of crushed red pepper flakes. 5) If you want to get real fancy, throw in some cubes of feta cheese … it works perfectly here!

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Sweet & Spicy Hot Pink Slaw

June 7, 2013 by

I have no words. And by that, I mean I have writer’s block.

It’s quite a strange place for me since I rarely find myself here, and I’m not quite sure what to do. So, fellow wordsmiths … any suggestions?

While I’m waiting for replies from my fellow scribes — which I’m certain will provide some witty and thought-provoking commentary on how to escape the doldrums and kick writer’s block in its ass — I will just give you a recipe. A delicious, sweet, and spicy recipe for what I’ve dubbed hot pink slaw.

Please to enjoy.

Sweet & Spicy Hot Pink Slaw

Sweet & Spicy Hot Pink Slaw

Ingredients:

  • 2 tablespoons champagne vinegar
  • 1 tablespoon olive oil
  • Juice of 1 small lime
  • 1 8-ounce package coleslaw mix (green & red cabbage and carrots)
  • 1 small red jalapeno, seeded and thinly sliced
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Directions:

1. Whisk the champagne vinegar, olive oil, and lime juice together in a medium-sized bowl.

2. Add the coleslaw mix, jalapeno, and cilantro to the bowl; toss together until throroughly coated with dressing.

3. Season with salt and pepper to taste.

4. Chill in the refrigerator at least 1 hour; serve.

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Chilled Hominy Salad

May 26, 2013 by
Chilled Hominy Salad by Rhubarb and Honey

Tomorrow is Memorial Day here in the United States, a day to pay tribute to the US men and women who have died during military service. In addition to participating in The National Moment of Remembrance — a moment for all Americans to pause wherever they are at 3:00 pm local time for a minute [...]

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Crushing On It: The Spring Edition

May 17, 2013 by
Foodie Crush

“It’s spring fever. That is what the name of it is. And when you’ve got it, you want — oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so!” ~ Mark Twain But I do know what I want, Mr. Twain. And [...]

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Quick Pickles

May 10, 2013 by
Quick Pickles by Rhubarb and Honey

You know what I like with my barbeque? Pickles. Really tart pickles. I think the tartness of pickles adds a delicious contrast to both the salty, smoky taste of most barbequed meats and the sweetness of many barbeque sauces so a jar of pickles — preferably homemade — will always be found gracing the table [...]

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Feasting On … Coffee and ‘Cue

May 7, 2013 by
Coffee-Crusted Pulled Pork with Coffee Barbecue Sauce and Spicy Vinegar Slaw by Rhubarb and Honey

So … since this is my blog, I can toot my own horn, right? Well, I am … since my first freelance writing piece for Feast Magazine was recently published! Feast is a local St. Louis food publication, and they recently launched a new online series called, What We’re Cooking. I, along with three other [...]

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