black olives with garlic
This appetizer is about as simple as they come, but it is much more than the sum of its' parts. The olives absorb the oil and garlic, and are quite delicious! These make a wonderful addition to an antipasto plate, but are tasty enough to be served on their own. I originally obtained this recipe from my battered old thrift store copy of the 1961 edition of The New York Times Cookbook. An elegant yet very easy and inexpensive hor d' oeurvre.
prep time
5 Min
cook time
method
No-Cook or Other
yield
varies
Ingredients
- 2 cloves garlic, cut in half
- - olive oil
- 1 or 2 jars large black olives, or 1/2 to 1 lb. fresh
- - cracked ice
How To Make black olives with garlic
-
Step 1Rub a glass or earthenware bowl well with cut sides of garlic. Bowl should be not much larger than the volume of olives. Add olive oil to a depth of about 1/4 inch. Add the drained olives and a handful of cracked ice.
-
Step 2Stir thoroughly, cover and let sit at room temperature for two hours. Drain and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Appetizers
Category:
Other Snacks
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#easy
Keyword:
#Olives
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes