In our family, olives - particularly black olives - have been a part of every celebration in memory. I love green olives too, and there's an orzo salad made with tons of olives and green onions that one of the standholders at market makes that is incredible, but black olives have a special place in my heart. One of my proudest moments as the mom of a toddler was when Molly looked at me with eyes gleaming, an olive on each finger. Sigh....
I haven't really dabbled in the oil cured olives, but suppose they deserve a shot too.
The following recipe appears in the current issue of The Essential Herbal. I'm planning to pick up the ingredients later today.
From the article: Summer Garden Party with Wine & Cheese
4 garlic cloves, chopped
1/2 cup olive oil
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
1/3 cup fresh orange juice
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
4 (6-ounce) cans ripe pitted black olives, drained
Garnish: fresh rosemary sprigs
Stir together all ingredients (except garnish) in a large bowl. Cover and chill 8 hours. Let stand 30 minutes at room temperature before serving. Garnish, if desired. Serve with a slotted spoon.