Olives always make for a great appetizer. Sure, you can put them in a martini, but they are also excellent on their own or paired with cheese and crackers.
Like everything we do, our olives recipe is a bit different than what you’ll find at a traditional supermarket. We’ve spiced things up with rosemary, bay leaves and thyme to create a herbed olives recipe that you’re not going to want to share.
Herb and Lemon Marinated Olives Recipe
- 1/3 Cup extra virgin olive oil
- 2 Tablespoons URBANherbal Mexican Herb Vinegar
- 2 Large garlic cloves, peeled and cut into thin slices
- 3 Sprigs of fresh thyme
- 1 Sprig of fresh rosemary
- 3 Fresh bay leaves
- 1 Small lemon, cut into thin wedges
- 1 Tablespoon Herbsaint or any other anise-based liqueur
- 3 Cups mixed olives, drained
In a medium skillet, heat the olive oil, URBANherbal Mexican Herb Vinegar, garlic, thyme, rosemary, bay leaves and lemon over medium-low heat for about 2 to 3 minutes until the garlic and herbs become fragrant.
Add the Herbsaint and stir to blend well. Remove pan from heat and set aside to cool.
Put the olives in a wide-mouthed quart jar. Pour the oil and herb mixture over them.
Cover and refrigerate for 1 to 3 days.
Remove jar from refrigerator an hour or two before serving and bring to room temperature.