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!
The Chalk Hills Kitchen 
Yum, please send tarted up olives now, at once – OK I will make my own, thanks for the inspiration! I like fried almonds, the ones that you have popped the skins off yourself and fried in butter (or toasted drily in the oven if you don’t want the butter) they always remind me of Denmark 🙂
Oh my, I’d forgotten about toasted almonds. Just mentioned it to P., and we immediately tottered off to Tulley’s Farm for raw unshelled almonds. You can also do this frying in butter method with walnuts or pecans, and then toss in a bowl with little pretzels. Mmmm. Happy new year, Joanna. 🙂
I had forgotton about this.. I shall make a batch this morning.. (I even have some rosemary i can bash up!) lovely to have you back home misky.. c
Thank you, c, and lovely to have you back home also. Happy new year to you, to all those you love, and the farmy. xx
Thank you M.. take care.. c
This is brilliant – the U.S. version of brilliant, meaning so clever! I have kalamata greek olives brined in the fridge (they keep forever) and sometimes I use that brine plus olive oil for the cheap-o green ones. I do like your flavor additions and will try those this year, too. Thanks!
You’re entirely welcome, and thank you for leaving a comment. Happy New Year!
What a good idea! Thanks!
You’re entirely welcome, Anna! 🙂
My mom makes a Dutch deep-fried thing called “oliebollen.” She makes it with a heavy beer batter, raisins and chopped apple, and sprinkles them with powedered sugar. Not my favorite. A good friend of mine makes a meal traditional to the Southern U.S. and among African-Americans: black-eyed peas with ham hocks. Black-eyed peas are supposed to bring luck and wealth for the new year. The dried beans have been soaking since yesterday. We will toss them into a crock pot tomorrow morning and have them for dinner tomorrow night.
Hi Misky, I like to add citrus zest to mine ….
Great idea, Glenda! 🙂