Now that the tree is up and most of the gifts wrapped and underneath, my thoughts and plans can turn to the foods of the season. I, of course, like to get as much out of the way as early as possible. Some foods are better if left to stand for awhile. These olives benefit from at least a week of marinating before being consumed. They're also good for at least two months in the refrigerator--or, so I've heard. Around here they don't last nearly so long. I like to use a variety of olives and find that most grocery stores now offer an olive bar. If not, just use your favorite jarred olives. They, too, benefit from a little zing.
I shared this recipe with you last December. However, if you happen to be one of the few who don't copy and carefully save every recipe I share, here it is again!!
2 cups olives, mixed
1/2 lemon, thinly sliced
3/4 cup good olive oil
1 tsp dried oregano
1/2 tsp dried red pepper flakes or to taste
1/2 tsp freshly ground black pepper
1. Place the olives and the lemon slices in a container with a tight-fitting lid.
2. In a small saucepan over low to medium heat, combine the olive oil, oregano, red pepper flakes and black pepper. Bring just to a slight simmer. Pour over the olives. They should be covered so add enough more oil to do so.
3. Cover and let stand at room temperature for four hours. Then refrigerate for at least two days up to two months.
4. Serve at room temperature