Olive Appetizers Recipe
This aromatic olive medley is my go-to for impressing guests with minimal effort—it’s literally the definition of “fancy made easy.” Plus, the zesty lemon and spicy kick from red pepper flakes make it perfect for sharing with friends over a good catch-up session.
I create simple yet flavorful appetizers, and my olive mix recipe is a perfect example. I take 1 cup each of green and black olives, and then I add the vibrant flavors of extra-virgin olive oil; 1/2 cup of juicy, flavorful lemon juice; and copious amounts of fresh parsley to make the dish palate-cleasingly light.
To be really, really clear, that’s a lot of parsley: I don’t mince it, I roughly chop it. To step outside the Mediterranean bounds of the dish, I add an umami boost in the form of copious amounts of minced garlic and enough crushed red pepper to notify your mouth that this dip is indeed a dip and not just a light appetizer on the way to dinner.
Ingredients
Olives, Green: Healthy fats, antioxidants, and a flavor that combines tangy and savory, make these little things the stars of the Mediterranean diet.
Dietary fiber is provided by black olives, which have a somewhat gentler flavor than their green counterparts.
Olive oil, especially extra-virgin, is a very healthy fat that comes primarily from the Mediterranean region and is now produced in most countries that border the Mediterranean Sea and a few beyond this.
Olive oil is a source of monounsaturated fats and contains a number of bioactive compounds that are mostly antioxidants.
Juice of Lemon: While offering vitamin C and antioxidants, juice of lemon adds a zesty flavor.
Garlic: Boosts taste; acknowledged for possibly having anti-inflammatory characteristics.
Oregano, when dried, provides an earthy taste and acts as a source of antioxidants.
Thyme (dried): Contributes aromatic earthy notes; contains vitamins A and C.
Red pepper flakes, crushed: Add a spicy kick that might heat up metabolism.
Ingredient Quantities
- 1 cup green olives, pitted
- 1 cup black olives, pitted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
1. In a large mixing bowl, mix together the green olives and black olives.
2. Extra-virgin olive oil should be drizzled over the olives and ensure that they are well coated.
3. In the bowl, mix the lemon juice with the olives by tossing them gently.
4. Distribute the minced garlic evenly over the olives, stirring as needed.
5. Ensure the dried oregano and dried thyme are evenly distributed throughout the mixture as you add them.
6. Incorporate the crushed red pepper flakes for a hint of spice.
7. Mix thoroughly in the bowl with parsley added chopped fresh.
8. Sprinkle with salt and black pepper, adjusting to your taste and preference.
9. Cover the bowl with plastic wrap and let the shriveled little black olives bask in the refrigerator for at least 30 minutes.
10. Present the marinated olives as a starter, either cooled or at room temperature, and delight in the deliciousness that they are!
Equipment Needed
1. Large mixing bowl
2. Spoon for mixing
3. Garlic mincer or knife and cutting board (for mincing garlic)
4. Measuring spoons
5. Knife and cutting board (for chopping parsley)
6. Plastic wrap
7. Refrigerator
8. Serving dish or platter
FAQ
- Q: Can I use only one type of olive?Yes, you can use only green or black olives if you would rather, but using both kinds makes for a nice contrast in flavors.
- Q: Is it necessary to pit the olives?It is advisable to use olives that have had their pits removed. Pitted olives make eating easier and help olives to integrate better with other ingredients.
- Q: Can I substitute fresh herbs for dried?Yes, you can use fresh herbs. Substitute 1 tablespoon of fresh oregano and thyme for the dried versions.
- Q: What can I use instead of lemon juice?You may replace it with a like amount of vinegar, such as white wine or apple cider vinegar, for an acid component.
- Q: Is this dish spicy?The red pepper flakes that have been crushed bring a gentle heat and allow you to adjust the amount—that is, if you choose to add more or less spice—to your liking.
- Q: How long does this appetizer stay fresh?A: You can keep it in an airtight container in the fridge for 3 days; it won’t spoil in that time.
- Q: Can I add other ingredients?Absolutely, include ingredients like feta cheese or diced roasted red peppers to amplify the flavor.
Substitutions and Variations
1 cup green olives, pitted – Substitute with 1 cup kalamata olives for a riper, richer flavor.
2 tablespoons extra-virgin olive oil – Substitute with 2 tablespoons avocado oil for a subtle buttery taste.
1 tablespoon lemon juice – Replace it with 1 tablespoon apple cider vinegar for a different, yet pleasing, kind of tang.
1 teaspoon dried oregano – Replace with 1 teaspoon dried basil for a sweeter herbal note.
1/4 cup fresh parsley, chopped – For a citrusy twist, substitute with 1/4 cup fresh cilantro.
Pro Tips
1. Marination Time: For deeper flavor, consider marinating the olives overnight in the refrigerator. This allows the flavors to meld even more, enhancing the taste.
2. Olive Quality: Use high-quality olives for the best results. Consider visiting a specialty store or olive bar to pick olives with distinct flavors.
3. Additional Ingredients: Add a zest of lemon or an orange peel to the marinade for a citrusy aroma and extra depth in flavor.
4. Herb Infusion: For a more intense herbal flavor, slightly crush the dried herbs before adding them, releasing their essential oils.
5. Serving Suggestion: Serve the marinated olives with fresh crusty bread or alongside cheese to create a more comprehensive appetizer experience.
Olive Appetizers Recipe
My favorite Olive Appetizers Recipe
Equipment Needed:
1. Large mixing bowl
2. Spoon for mixing
3. Garlic mincer or knife and cutting board (for mincing garlic)
4. Measuring spoons
5. Knife and cutting board (for chopping parsley)
6. Plastic wrap
7. Refrigerator
8. Serving dish or platter
Ingredients:
- 1 cup green olives, pitted
- 1 cup black olives, pitted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions:
1. In a large mixing bowl, mix together the green olives and black olives.
2. Extra-virgin olive oil should be drizzled over the olives and ensure that they are well coated.
3. In the bowl, mix the lemon juice with the olives by tossing them gently.
4. Distribute the minced garlic evenly over the olives, stirring as needed.
5. Ensure the dried oregano and dried thyme are evenly distributed throughout the mixture as you add them.
6. Incorporate the crushed red pepper flakes for a hint of spice.
7. Mix thoroughly in the bowl with parsley added chopped fresh.
8. Sprinkle with salt and black pepper, adjusting to your taste and preference.
9. Cover the bowl with plastic wrap and let the shriveled little black olives bask in the refrigerator for at least 30 minutes.
10. Present the marinated olives as a starter, either cooled or at room temperature, and delight in the deliciousness that they are!