dana shortt gourmet shop
55 Erb Street East
Unit 101
Waterloo, Ontario
N2J 4K8

phone: 519-880-1555
email: retail@danashortt.ca
web: www.danashortt.ca

published: january 4, 2012

a tasty post-christmas, christmas party snack

recipes: citrus-marinated olives

Here’s a great recipe for citrus marinated olives, a popular item from my food shop menu. Many of you still have the odd post-Christmas, Christmas party to host or attend, and guests are sure to appreciate a yummy hors d’oeuvre that is easy on the waistline.

I learned to make these olives from Chef Brenda Kwong Hing when I was working at “Upstairs at Loblaws” Cooking School in Toronto. Another former employer, Trish Magwood of Dish Cooking Studio, was also big on whetting her guests' appetites with olives. She liked to warm marinated olives in the oven until hot, and to serve them with spiced nuts and fresh rosemary bread.

Serve these olives at room temperature or hot, whichever you prefer (if serving hot, put olives on a baking sheet and warm in a 325 F oven until hot, about 10-12 minutes). I also love to mix these olives with small cubes of feta cheese, and serve with fresh bread and hummus. If you are not using pitted olives, be careful to warn your guests.

citrus-marinated olives

ingredients

• 3 (three) cups assorted olives
  (kalamata, dry cured, mission black, nicoise and so forth)
• 1 (one) clove of garlic, minced
• pinch of chili flakes
• juice of one lemon
• zest of one orange
• 1 (one) teaspoon toasted and crushed fennel or anise seed
• ¼ (one-quarter) cup seasoned rice wine vinegar
• 1 (one) tablespoon sugar
• salt and fresh cracked pepper to taste

method

1. Combine all of the ingredients and mix well.
2. Marinate for at least 2 hours or overnight for a delicious result.