Tart-Up Your Olives
I love olives. Green ones. Black ones. Even those anaemic-looking, skinny reddish ones. But I always tart them up a bit. Here’s what I do. I already have a bowl ready for New Year’s nibbles, by the way.
I drain the brine away from a tub of cheap, pitted olives (approx. 500g), and then add 4 tablespoons of olive oil, a teaspoon of white wine vinegar (which helps retard bacteria if you keep them around more than a few days in the fridge), a pinch of dried chilli flakes, two or three garlic cloves (either sliced or crushed), and maybe a sprig of bashed-up rosemary. Toss it all together, cover, return to the fridge for an overnight sleep, and have at them the next day with a toothpick in hand.
If you’re not keen on rosemary, try a different fresh herb (or a dried one). You’re only limited by your imagination. Oregano, tarragon, garlic, fresh chillies, thyme, sliced raw onion …
What are your favourite New Year’s Eve nibbles?
Happy New Year!