serves 12, with drinks!
1 jar pitted kalamata olives, drained
1 jar garlic stuffed olives, drained
1 lemon (or orange)
2-3 cloves garlic, chopped
4-5 sprigs parsley, chopped
A swirl of olive oil
Buy a selection of nice olives, drain and toss in some finely chopped garlic, curls of lemon rind, a handful of chopped parsley, a bit of olive oil. The longer they have to sit (a couple of days), the better. For class, Hipcooks uses pitted kalamata olives and large garlic-stuffed green olives, also pitted so that guests won’t be left wondering what to do with the pits.