Posts Tagged easy appetizr

Roasted Olive Appetizer

EZ Roasted Olives (Thanks, Costco)

This EZ party appetizer was the hit of the Labor Day wine club party.  Roasting really mellows the astringency/bitterness of olives.  This makes A LOT of olives, but you will find that they all manage to disappear.

1 21-ounce jar of stuffed queen olives (Costco sells these in 2 packs)
2 C. Kalamata Olives (I ALWAYS have the big Costco jar in my kitchen)
2 T. Chopped fresh rosemary
1 lemon
1/4 C. Olive Oil (yep, I use the big Costco bottle – you want good olive oil, but it doesn’t have to be artisan/expensive)
1 bulb of garlic (*see note below), cloves separated and peeled in whichever way you find fun (I like the smash-em-good-with-the-flat-of-your-knife-method)
4 cranks of freshly ground pepper (let’s call it 1/4 teaspoon)

Preheat your oven to 375 degrees.  Pour the big jar of olives and the 2 C of Kalamata olives into a strainer to drain, pat them dry with paper towels.  Put them into a large baking dish or roasting pan.  You want them in a single layer if possible.  Sprinkle the chopped rosemary on top of the olives.  Use your microplane grater to grate the lemon peel over the olives (don’t have a microplane grater – YIKES they are the best kitchen tool ever!).  Halve the lemons and squeeze the lemon juice over the olives.  Scatter the whole garlic cloves among the olives*.  Drizzle the olive oil over the top.  Sprinkle the pepper.  Mix it with a spoon to make sure the olives are coated with olive oil.

Place the baking dish in the oven and let the olives roast for about 30 – 40 minutes (oooohhhhh, your house is going to smell good).  Stir the olives a few times to make sure they cook evenly.  You can tell you are there when the olives soften and wrinkle a bit and the garlic is a bit golden/brown around the edges. Roasting really tames the astringency/bitterness in the olives and makes the flavors sooooooo mellow. This makes A LOT of olives.  The good news is that they will hold for a week in the fridge.  Great all by themselves or make a salad plate with a couple of slices of goat cheese, a few olives and a couple of thin slices of baquette.  Be aware that these things are addictive.

NOTE:  When I made these in the tasting room for our pick up party, I actually used an amazing product called Majestic Garlic, Raw Pickled Garlic with Cayenne instead of fresh garlic cloves.  This is a great raw foods product that someone gifts us with.  I think you can get it at Whole Foods or other gourmet specialty markets.  If you find this, use 1/2 jar, drain them before adding to the olives and omit the black pepper.

You’ve gotta love any recipe that is drain, stir, bake, stir, eat.

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