So here it is, and I have to admit to forgetting to add the zest of lemon and orange to it, but honestly, they were good. I took them with me last night to a gathering and asked everyone's opinion on them as well. I got a thumbs up from everyone, and in fact ended up with only a few olives left to take home.
Warm up about 1/2 cup or so of Olive Oil, I used EVOO cause that's what I had. Add about 1 Tablespoon of Herb de Provence, and 1/2 teaspoon of hot pepper flakes, I let it get fairly warm, but not hot, then dumped in the olives and garlic and let it all heat up again. It really smells good when it's heating up. I added about 2 tablespoons of Balsamic Vinegar to the pot, gave it a stir and I then let it cool down in the pot before transferring the whole thing to a quart mason jar. And I did taste test a few along the way, cause otherwise how do you know if it's any good?
Store in the fridge until needed, sampling a few along the way. Olive Oil will solidify a little when refrigerated, so don't PANIC when you open the fridge and it looks like a big clump is in the jar. Just take out what you want and let them sit out for a little while before serving. The olive oil works as a confit and helps to preserve the olives by the way.
- 1/2 cup Olive Oil
- 1 cup green Olives or one jar, drained
- 1 can black olives, drained
- 1 cup Kalamata Olives, drained
- 2 cloves garlic, slivered
- 1/2 tsp. red pepper flakes
- 1 TBS. Herb de Provence or your favorite herbs, basil, rosemary, marjoram equalling 1 tablespoon
- Zest from one orange and one lemon
- 1-2 teaspoons Balsamic Vinegar (a good hearty splash)
- Heat the Oil and seasonings until hot then add the olives, add the splash of Balsamic vinegar, then pour into a jar and let cool. Or start eating while still warm. This goes great with a platter of cured meats like salami and some good crusty bread.