I am going to let you in on a secret. When I am in a rush and looking for something quick to serve on a antipasto platter, I love those marinated olives you get in the grocery store.
They are a fast fix for just about any food problem that may arise.
Did you know you could make something similar at home that tastes just as good, if not better?
You can purchase all your ingredients at the grocery store and make a few hours before your party begins and everyone will think you are all chef like.
With just a few minutes of heat on the stove and a bit of chopping and you could have this homemade salad ready to eat in a few hours.
You just heat it up
Have you often wondered about how olives came about? Olives in their natural state are inedible by humans.
A lot of domestic animals such as cattle and goats eat them.They are very bitter.
I know thousands of years ago the olive trees were primarily used for wood and olive oil.
Somewhere along the line someone said hey lets take this really bitter olive and brine it in this acidic vinegar and make it taste really good. Then they did.
I guess necessity is the mother of invention.
When you are hungry, all you have to do is figure out how to make something edible that is a by product of what you are already using.
Now, if I can just find a handy use for lint.
Marinated Olives and Feta
Ingredients:
1 cup extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 pound assorted Olives
1/4 pound feta cheese
Directions:
Heat a 9 inch skillet to low heat. Add olive oil and allow to warm. Add oregano, thyme, rosemary, and black pepper. Allow the herbs to infuse the oil for about 3 minutes. Add the olives and combine. Turn off the heat and allow to cool to room temperature. Cube feta cheese into bite size pieces. Add to olives. Pour into a decorative bowl and serve at room temperature.
Peace be with you,
Veronica
