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Sunday, March 13, 2011

Beer marinated olives

Savory, dried and bundled
A twist on olives marinated in oil and red wine.  Great make-ahead party apps.
I use savory in this recipe, which is an herb not often found at the local supermarket but with a flavor similar to rosemary in my oh-pinion.  I've put this herb in my herb garden rotation instead of rosemary for its small leaves (no chopping necessary, unlike rosemary), its propensity for reseeding itself and its capacity for dried storage.  At the end of summer, I tie several stems into a bundle with kitchen twine and store in the pantry in an open plastic bag.  When you need to use some, you just shake the bundle over a cutting board until you have the desired amount.  Easy-peasy!  If you don't have savory, sub in rosemary.

Beer-Marinated Olives
Makes 6 servings

6 tbsp olive oil
3 tbsp beer
3 tbsp malt vinegar
1 tsp dried rosemary or savory
5 cloves garlic, halved
¼ tsp salt
¼ tsp pepper
1 15 oz. can black olives, drained

Combine all ingredients in a covered container and refrigerate for at least 3 days before serving.
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