You know what I like about olives? A few things.
1. They appear all over western literature and Greek mythology.
2. They remind me of the Caspien Sea and coastal areas of the Mediterranean.
3. Their waste can now be turned into an ecologically perfect fuel.
4. The branch of the olive is a symbol of peace.
5. The olive tree has been immortalized by painters such as Cezanne, Van Gogh and Picasso.
5. OH YES!…and they make an excellent appetizer when served with a baguette.
Ingredients:
1/4 cup extra virgin olive oil
2 garlic cloves, peeled and smashed
3 sprigs of fresh thyme, leaves removed from the stem
2 sprigs of fresh rosemary, leaves removed from the stem
the juice of half a lemon
10 ounces of mixed olives
Directions:
In a medium skillet, heat the olive oil, garlic, thyme, and rosemary over medium heat for about 3 to 4 minutes. Add the lemon juice and olives and toss the mixture to coat the olives. Transfer to a jar to cool, cover, and refrigerate. You can marinate the olives for 1 to 3 days although I only marinated mine for two hours and they were still quite tasty. When I was ready to serve, I simply put them back in the skillet to reheat.
Cheers!
-Bay
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