We know that when you were a kid, you loved shoving those tasteless canned black olives onto the tips of your fingers, then nibbling them off one at a time. And we know that every time you see a bowl of those same tasteless black olives you’re tempted to do it again. Because there is something satisfying about wiggling and nibbling olive-topped fingers.
But unless you’re 5, that just doesn’t pass muster during holiday entertaining season. So instead, we urge you to up your olive game and try serving these easy marinated olives. No finger wiggling needed.
Marinated olives four ways
Start to finish: 1 day (10 minutes active)
Makes about 2 cups
Herb and seed
In a dry skillet, toast 1 tablespoon caraway seeds and 1 tablespoon fennel seeds until fragrant, about 2 minutes. Mix in 2 tablespoons each of minced fresh rosemary, minced fresh thyme and minced fresh marjoram. Add 1/2 cup olive oil and 2 cups Sicilian or other large green olives. Cover and refrigerate overnight.
Agrodolce
Combine 1 1/2 cups mixed olives, 1/2 cup golden raisins, 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1/4 cup toasted pine nuts, 2 tablespoons minced fresh rosemary, 1 teaspoon minced fresh garlic, and the zest and juice of 1 orange. Cover and refrigerate overnight.
Toasted garlic
In a small skillet over medium, heat 1/4 cup olive oil. Add 3 tablespoons chopped garlic and cook for 2 to 3 minutes, or until lightly browned and fragrant. Add to 2 cups Kalamata olives along with 1/2 teaspoon red pepper flakes. Cover and refrigerate overnight.
Lemon-pumpkin seed
Combine the zest of 1 lemon, 1/4 cup pumpkin seed oil (or lemon-flavored olive oil), 1/4 cup toasted pumpkin seeds and 2 cups Castelvetrano olives.