Marinated Olive Tapas
Experiment with different types of olives. Serve at room temperature with roasted almonds and cheese.
Serves: 4Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- 4 Tbsp. extra-virgin olive oil
- 1 tsp. grated lemon zest
- 1 Tbsp. sherry vinegar
- ½ lb. mixed olives
- Mix olive oil, lemon zest, and sherry vinegar together in a crock (a stoneware dish similar to a ramekin) or bowl that will accommodate ½ pound of olives.
- You may cut a slit on the olives for better penetration of the marinade if you wish. Toss the olives in the marinade to coat.
- Cover and let olives marinate in the refrigerator for 1 to 7 days.