Couldn’t be easier, yet so very nice with a cocktail!
These olives always make it onto our Tapas table. We use pitted olives for our recipe because, well, what to do with the ghastly pits? But if we’re making this recipe for home-time snacking, it pits all the way, baby! Olives with pits are generally richer and juicier.
Make this recipe a least a few hours (or a day or two) in advance. The ingredients love to get acquainted.
If your olives have been stored in brine, drain them in a colander and place in a mixing bowl. Add the garlic, lemon zest and parsley. Finish with a swirl of olive oil — the "social lubricant" that will introduce these glorious flavors to each other. Store in the fridge for a day or two, and bring up to room temperature before serving.
Ingredients
2 cups (or so) of olives of your choice: we use kalamata, green garlic-stuffed olives, manzanilla olives, Castelvetrano, there are so many wonderful varietals out there!
lemon curls from a lemon, zested with a cocktail zester
2-3 cloves of garlic, slivered
a handful of chopped parsley
A swirl of olive oilInstructions
