Guest Blogger: Methy

Per her fans' request, here is the recipe for Methy's party olives.                                     

                                          Methy's Party Olives

 

Lemon-vermouth green olives

Combine 3 Tbsp dry vermouth, 1 Tbsp lemon juice, 2 Tsp lemon zest, and 2 Tbsp extra virgin olive oil.  Rinse 1 cup of spanish green olives (plain, or stuffed) and pat dry.  Add olives to the marinade and toss well.  Cover and refrigerate overnight.  Serve at room temperature.

Olives with Herbs de Provence

Rinse and drain 2 cups of Nicoise or Kalamata olives.  Mix 1/2 cup olive oil, 2 Tbsp lemon juice, 5 teaspoons Herbs de Provence*, 1 clove crushed garlic, 2 teaspoons chopped fresh basil, and 1 teaspoon chopped fresh mint.  Layer olives and marinade in wide neck jar.  Add additional olive oil to cover, seal, and marinate in fridge for at least one week.    Serve at room temperature.

[*To make your own Herbs de Provence, combine 1 teaspoon each of thyme, rosemary, oregano, fennel seed, and marjoram.]