Hi to everyone who joined me at the Roses’ beautiful home in Gig Harbor last night. As promised, here is the recipe for the marinated olives.
BY THE WAY! It turns out that there was a giant omission in the red pepper sauce directions… as in there weren’t any, and that might be due to undercaffeination on my part. The directions are to add all the ingredients to the food processor and blend. That’s about it. 🙂
Based on a recipe by ChefShop.com
Serves 4 as a tapa
- 1 orange
- 1 lemon
- 4 garlic cloves, peeled
- 1/4 cup Spanish olive oil
- 2 tablespoons sherry vinegar
- 2 sprigs fresh thyme
- ½ teaspoon flake sea salt
- 3-4 cups olives: I used a combination of Castevetrano, salt-cured Kalamata and Spanish green
Zest the orange and the lemon and place in a bowl along with the juice of the orange.
Using the flat side of your knife, crush the garlic cloves and combine with the zest and orange juice. Next, add the olive oil, sherry vinegar, thyme, salt, and olives to the juice and zest and mix well. An easy way to do this is to combine the olives and dressing in a plastic bag or container with a lid and simply shake.
Allow the mixture to marinate at least 12 hours before serving. Serve at room temperature.