This week we are proud to feature a recipe by fan Patrick Lefranc. The season of entertaining is upon us, and Patrick’s Marinated Mixed Olives can be mixed up in minutes, leaving you more time to focus on important things such as friends and … dessert. Additionally, this recipe suits a wide variety of guests’ dietary needs as its free from gluten, dairy, nuts, and other common allergens and often-avoided ingredients. In the AOC Kitchens, we had fun experimenting with a variety of olives, such as Castelvetrano and Italian-Oil Cured. Exercise your creativity by using your personal favorites, or keep it super simple by sticking to the ingredients in the basic recipe below – all of which you can keep in your pantry for hors d’oeuvres anytime. Lastly, should you find yourself with any remaining the following day, these olives are delicious served over leftover pasta or with a fresh salad.
Marinated Mixed Olives
1 (6oz) can black olives (halved if large)
½ cup pitted Kalamata olives, halved
20 large pimento stuffed green olives, halved
¼ cup extra virgin olive oil
juice of 1 lemon
1 large garlic clove, minced
¾ teaspoon Spicely Organics Vegetable Seasoning
Sea salt & freshly ground black pepper to taste
Combine all ingredients in a medium bowl, stirring well to coat olives in oil and seasoning. Refrigerate for several hours, or overnight. Return to room temperature. Stir to mix and serve.
Congratulations Patrick on a stellar recipe, savvy use of a seasoning blend as a time-saving trick, and for winning the Spicely Organics Spice Blend Recipe Contest!