Be the first to Olives, nuts, pimiento, and onions, are marinated in an herbed vinaigrette. Plan ahead to make these at least 3 days before consuming.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 3/4 cup kalamata or other brine-cured black olives
- 1/2 cup small green olives, such as picholine (available at specialty foods shops)
- 1/2 cup small pimiento-stuffed olives
- 1/3 cup 3/4-inch pieces drained bottled pimiento
- 1/4 cup blanched whole almonds
- 1/3 cup unskinned hazelnuts, toasted lightly
- 1/4 cup drained bottled cocktail onions
- 1/4 cup thinly sliced onion
- 2 garlic cloves, sliced thin
- 1/2 lengthwise half of lemon, sliced thin crosswise
- 1-1/2 teaspoons dried oregano
- 1/3 cup white wine vinegar
- 1-1/4 cups olive oil
Preparation:
In a saucepan of boiling water blanch the kalamata olives and the green olives for 1 minute, drain them, and in a bowl combine them well with the pimiento-stuffed olives, the pimiento, the almonds, the hazelnuts, and the cocktail onions.
In a 1-quart jar with a tight-fitting lid pack decoratively the olive mixture, the sliced onion, the garlic, and the lemon and add the oregano, the vinegar, the olive oil, and pepper to taste. Seal the jar with the lid, shake the mixture, and chill it, shaking it daily, for 3 days.
The marinated olive mixture keeps, covered and chilled, for 3 months.
Yield: about 3 cups
Recipe Source: Best of Gourmet 1990 (Conde Nast Books)
Reprinted with permission.
In a 1-quart jar with a tight-fitting lid pack decoratively the olive mixture, the sliced onion, the garlic, and the lemon and add the oregano, the vinegar, the olive oil, and pepper to taste. Seal the jar with the lid, shake the mixture, and chill it, shaking it daily, for 3 days.
The marinated olive mixture keeps, covered and chilled, for 3 months.
Yield: about 3 cups
Recipe Source: Best of Gourmet 1990 (Conde Nast Books)
Reprinted with permission.
