black olives with garlic
(1 rating)
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.
►
(1 rating)
yield
serving(s)
prep time
5 Min
method
No-Cook or Other
Ingredients For black olives with garlic
-
2 clovegarlic, cut in half
-
olive oil
-
1 or 2 jarlarge black olives, or 1/2 to 1 lb. fresh
-
cracked ice
How To Make black olives with garlic
-
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.
-
2Stir thoroughly, cover and let sit at room temperature for two hours. Drain and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Black Olives With Garlic:
ADVERTISEMENT
ADVERTISEMENT