I don’t know if you are like me but I love marinated olives! I love them so much that I sometimes put them into a slice of bread. A nice slice of buttered and crispy bread, a bit of fleur de sel and olives in a tight row on top. Do you think it’s weird? Not me! Some people eat their radishes with butter…
That being said, in some countries they serve you olive oil to dip your bread in. Personally, I prefer them whole so I can pick them with my toothpick. Or even just take them with a piece of bread to get the herbs I’ve associated with them.
Let’s get back to our olives, if you have the opportunity, buy them at the market; otherwise head for your local shop. Take cheap and natural olives, but avoid the first prices.
I choose pitted olives to keep my teeth intact for a few more years, but you can choose whole olives.
Then I select the herby mix to go with them. So, it varies according to the mood, the season or what’s left over.
Today I have: garlic, spring onions and coriander. I crush, slice and chop everything. Then I add my olives, a dash of olive oil and I mix. I put them in the fridge so that they are fresh and fragrant for the aperitif.
So why ruin yourself when you can enjoy yourself at a lower cost and in less than 10 minutes?
Marinated olives
4 people – Difficulty: easy
Preparation 10 min – Chilling time 1 hour
- A jar of pitted olives
- 1 spring onion, chopped
- 1 clove of garlic, chopped
- a few sprigs of coriander
- 2 tablespoons of olive oil
Rinse the olives and add the chopped garlic and onion and the chopped coriander. Finish with a few drops of olive oil. Mix everything together and keep in a cool place before eating.
