Wednesday, January 4, 2012

recipe: 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’oeuvres 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 guest’s 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


·        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


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

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