Everytime I walk by an olive tree I have mean, impure thoughts like cold pressing its olives into olive oil, smothering them in a marinade, crushing them into a tapenade or using them to slingshot birds. Then I’m held powerless by their beauty and leave them alone. I decide they’re too pretty for my evil plans. I’d rather somebody else does the cruel job of stripping down an olive tree. So I often end up going for jarred olives from the store and things have been OK. As OK as they can get.
I can’t think of a variety of olives I don’t like. I like them all but green ones have to be my favorite. I mixed black and Kalamata olives in this recipe but all varieties will be great for it.
Yields 1 cup
1/4 cup olive oil
1 garlic clove, pressed or minced
1/2 teaspoon fresh rosemary leaves, chopped
1/8 teaspoon grated orange zest, optional
1 cup unpitted jarred olives of choices, rinsed and drained
Place the olive oil, garlic, rosemary and orange zest in a small saucepan and heat them over low heat for a few minutes until fragrant. Let cool slightly then pour over the olives in a jar. Close the jar tightly and let it stand at room temperature for a couple of hours then refrigerate overnight before serving.