Carol Fenster made these lovely marinated olives, grilled in foil, and served warm, for her guests recently and they were a huge hit! Being raised in an Italian family marinated olives were often served as an antipasto (Italian appetizer), but these are heaven in comparison, as they are warm, creating an aroma and flavor like no other. Carol is sharing her recipe with us today. As a thank you, make sure to visit her site at the link at the bottom of this page. Thank you Carol! Such an easy appetizer, without any heat in our kitchen this summer.
Preparation time: 20 minutes
A flavorful, aromatic, marinated olives recipe, cooked right on the grill in foil for easy preparation and clean up.
- 2 cups olives of your choice, well drained
- 4 stems fresh thyme or 1/2 teaspoon dried thyme (or oregano or rosemary), plus extra for garnish
- 1 (3-inch) strip lemon zest (no white)
- 1 garlic clove, halved
- 1/8 teaspoon crushed red pepper flakes
- 2 Tablespoons extra-virgin olive oil
- Cherry tomatoes, for garnish
- Place all of the ingredients on a 12-inch sheet of heavy-duty aluminum foil and gather the corners together to form a packet. Heat on the grill (or in a 350°F oven) until the olives become fragrant, about 20 minutes. Serve warm in bowl, garnished with herb sprigs and cherry tomatoes, as appetizers or as a snack.
Carla's Note: As of this writing, Lindsay's canned olives are gluten-free, however, their black olives contain ferrous gluconate (iron(ll) salt), which is added as a stabilizer, which contains corn.
Reprinted with permission from Carol Fenster’s online subscription cookbook at www.GFreeCuisine.com.