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Sometimes we lose track of time, especially right when we need as much time as possible. It's a common occurrence, and seems to happen right when we're due for a fancy (or not so fancy) dinner party or brunch. Elizabeth Heiskell, who wrote the cookbook, What Can I Bring? stopped by Tonia's Kitchen to talk about a super easy party gift that goes way further than the standard bottle of wine (not that there's anything bad about that!) Elizabeth told Tonia she buys a variety of olives at the store and marinates them in both fresh and dried herbs. Elizabeth then places them in a jar and refrigerates the olives. It's a unique gift, and one that's sure to make your host smile!
Sometimes we lose track of time, especially right when we need as much time as possible. It's a common occurrence, and seems to happen right when we're due for a fancy (or not so fancy) dinner party or brunch. Elizabeth Heiskell, who wrote the cookbook, What Can I Bring? stopped by Tonia's Kitchen to talk about a super easy party gift that goes way further than the standard bottle of wine (not that there's anything bad about that!) Elizabeth told Tonia she buys a variety of olives at the store and marinates them in both fresh and dried herbs. Elizabeth then places them in a jar and refrigerates the olives. It's a unique gift, and one that's sure to make your host smile!
- 1 orange
- 1 lemon
- 1/4 cup extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 5 bay leaves
- 4 garlic cloves
- 2 thyme sprigs
- 1 rosemary sprig
- 4 cups mixed black and green olives, pitted
Step 1
Cut 3 (1/4-inch-thick) slices from the orange; set aside. Squeeze the juice from the remaining orange to equal 3 tablespoons. Cut 3 (1/4-inch-thick) slices from the lemon; set aside. Squeeze the juice from the remaining lemon to equal 1 1/2 tablespoons.
Step 2
Stir together the olive oil, vinegar, bay leaves, garlic, lemon juice, and orange juice in a small saucepan; cook over medium-low until just warmed, about 10 minutes. Remove from heat. Add the reserved lemon and orange slices, thyme, and rosemary. Let stand 20 minutes.
Step 3
Place the olives in a wide-mouthed 1-quart jar. Pour the citrus-herb mixture over the olives. Cover with a tight-fitting lid, and chill 2 hours. Shake the jar to redistribute seasonings before serving. Store in the refrigerator up to 2 weeks.
