A great appetizer that goes really well with dry martinis, dark beer or red wine. Remove from fridge 1 hour before serving so olive oil can warm up and become less viscous. I adapted this recipe from metro.ca (sorry they didn’t have any nutrient breakdown info!)
-3 cups (750 mL) various olives, Kalamata, black, green
-1 tsp. (5 mL) whole fennel seeds
-1 tsp. (5 mL) whole coriander seeds
– 1 tsp. (5 mL) red pepper flakes or more if you love spicy
– zest of ½ lemon
-¼ cup (60 mL) extra virgin olive oil
-1 Tbsp. (15 mL) chopped fresh thyme
-2 tsp. (10 mL) chopped fresh rosemary
-1 garlic clove, minced
-Pepper to taste
- Combine all ingredients in a large glass bottle.
- Shake well and refrigerate for a minimum of 12 hours.
- Can be made up to 3 days in advance. Serve in a martini glass if desired.