Olives make a great addition to a charcuterie board. If you are looking for something a little different, check out these recipes.
For warm olives with an anise like flavor try this:
½ cup olive oil
2 or 3 cloves garlic, smashed
5 strips lemon zest…a vegetable peeler works great
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 cup Castelvetrano olives
3 Tablespoons of some anise-flavored liqueur
Combine oil and garlic in a small saucepan over medium low heat. Cook until garlic beings to sizzle Add lemon zest strips, rosemary, thyme, olives, and liqueur. Remove from heat. Cover and let sit for at least 20 minutes.
I think they are best if warm them slightly before adding them to your serving plate.
These can sit in the refrigerator for about a week.
For Aperol Spritz flavored olives try this:
1 cup Castelvetrano olives
½ cup Aperol
3 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
5 strips orange zest…I use a vegetable peeler
Combine all ingredients in a jar and seal with a lid and shake until everything looks mixed. Place in the refrigerator. These are best if they sit for a couple of hours or even a day before you serve them.
I think they are best if you serve them cold.
They should last about a week in the refrigerator.
For your next martini flavored olives try this:
1 cup Castelvetrano olives
¼ cup cocktail onions, drained
5 strips lemon zest…again a vegetable peeler is the best here
1 cup gin…your favorite for your martini
¼ cup dry vermouth
In a jar, combine all ingredients and shake. Place in the refrigerator and let marinate for at least 2 hours before serving.
I like these with your cheeses, meats, and baguettes.
Keep them a week in the refrigerator.
For more drink and appetizer ideas check out https://www.forkscorksandbrews.com/forks/