Dee’s Olives

I never grew up eating olives as a kid, only put one in my dad’s martini when he arrived home, green with pimento. I didn’t know that it was red bell pepper at the time. But even under age ten, I made a mean vodka martini, at least Dad said that because I couldn’t taste it.

Olives were foreign to me until I tasted the Kalamata. Meaty, juicy. So go to the olive bar (do not buy jarred olives unless you must) and get a container of Kalamata olives, pitted.

Why pitted? Why do the French take all the meat out of a lobster, cook it, and place the shells to look like the lobster is still alive? So that guests do not have to deal with pits or shells.

When you arrive home, drain the olives of brine. Get a container. I usually add fresh rosemary, thyme, crushed garlic, pepper flakes, and whatever else will flavor it. I usually use an old mason jar. Mix it up in a bowl and add to the jar. Cover completely with a very good olive oil. Keep on the counter at least two days.

Save a brined olive or two to test against the marinated ones. You’ll notice the difference. SAVE THE OIL! I use only extra virgin olive oil from Italy or Greece.

This is a win win situation for olives and you. Cheers! Dee