- Prep: 5 min
- Cook Time: –
- Total: 5 min
- Serving: 6
Begin a romantic rendezvous or a dinner party with something simple and heart-healthy. As the first course of a meal, meaty rich olives are perfect to pluck from a bowl and into your mouth while sipping a glass of wine or Perrier. Ethnic markets usually have the best variety of olives, often sold in bulk, but some supermarket delis also carry gourmet olives. Experiment with imported varieties or domestically produced to find the kind of olive that suits your taste. This elegant and easy recipe accommodates any type of pitted olive. Canned olives are not recommended, unless you have a particular affinity for them.
- 2 ounces Kalamata Olives, pitted
- 2 ounces Nicoise Olives, pitted
- Â¼ cup dry red wine
- 1 teaspoon dried thyme
- 2-3 strips of lemon peel (just the yellow peel, not the white pith)
- Olives packed in brine are salty.
- To reduce the sodium content and the salty taste, place them in a colander and rinse with cool water. Place drained olives in a bowl with wine, thyme and lemon peel.
- Let stand at room temperature for at least 2 hours to develop the flavors.
- If making the day before, store in an airtight container in the refrigerator.
- Serve at room temperature.
- Olives can be kept fresh in the refrigerator for up to 2 weeks.