Here's another recipe to spice up the holidays--your's or someone else's. I collect containers all year long. I'd rather browse the Container Store than the aisles of a high end department store. The Baker joined me on one such outing. As I was placing various containers in my cart, he asked: "What are you going to put in those"? "Oh, I have no idea at the moment but I'll come up with something." For these stylish Weck jars, spicy olives came to mind. They are quite tasty on a relish tray and are a delicious addition to a gift basket.
This is a combination of recipes tried over the years. I believe it originally started with a Williams-Sonoma holiday cookbook and grew from there.
Spicy Marinated Olives
2 cups of mixed, pitted olives
1 clove garlic, thinly sliced
1 quarter of a lemon, thinly sliced
2 tsp dried oregano
1 tsp red pepper flakes
1/2 cup olive oil
1/4 cup white wine vinegar
1. Drain and rinse the olives and place into a lidded container.
2. Add the garlic and lemon to the olives.
3. In a small saucepan, combine the oregano, red pepper flakes, olive oil and white wine vinegar. Bring to just below a boil. Pour over the olives. Put the lid on and let the container cool. Place in the refrigerator. These will last several weeks refrigerated.