Black Olives with a Boost

December 22, 2014 | Cooking

This week and next we’re moving my National Appetizer Month recipes to Monday since Christmas Eve and New Year’s Eve fall on Wednesdays.

The only way this recipe can be any easier is if it makes itself. Your friends and family will think you worked hard to create this tasty nibbler.

Photo courtesy of Serge Bertasius Photography

Black Olives in Oil
1 can medium pitted black olives, drained
3 garlic cloves, peeled and pressed
Olive oil
Glass jar with a secure lid

Empty the olives into the jar. Add the garlic. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.

To serve, set the jar on the counter until the oil becomes clear and normal consistency, which will take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives and the mixture can stay good for up to three months.

Next Monday I’ll have an addictive snack with very few calories. Be sure to pop back in.

I wish you all Merry Christmas!
Sloane