Description
What is black, white, and delicious all over? These olives answer the question in spades. Not only are they delicious, they’re simple and economical, and everyone loves them. The shopping list is short and simple, and the prep time is under an hour, yet the outcome is surprisingly upscale. Bring the olives to room temperature before giving or serving them. – from Gourmet Gifts
Ingredients
Scale
- 12 ounces extra-large pitted black California olives
- 4 ounces feta cheese
- 1 teaspoon dried oregano
- 4 garlic cloves
- 6 fresh or dried bay leaves
- 1/2 to 2/3 cup olive oil
Instructions
- Drain the olives and rinse them under cold water. Lay the olives out on a tray lined with paper towels and set them aside.
- Drain the feta in a strainer or colander. Using a large fork, mash it with the dried oregano until it forms a smooth paste. Using your hands, stuff the pitted olives with the feta mixture.
- Alternatively, you can put a “dab” of cheese mixture on the fat end of a chopstick and use that to stuff the olives. Wipe any excess cheese from the olives with a damp paper towel.
- Set the stuffed olives on the paper towel–lined tray and cover them loosely. Put the olives in a cool, dry place to cure for 24 hours.
- Sterilize a wide-mouthed glass jar and lid (1½- to 2-cup capacity) by washing it in hot, soapy water and drying it in a 190°F oven.
- Peel the garlic cloves and split them in half. Layer the olives, garlic, and bay leaves in the warm jar and fill the jar with the olive oil. Cover the jar tightly and store the olives in adark, cool place for 24 hours. Refrigerate the jar until you are ready to assemble and deliver the gift. The olives should be stored in the refrigerator but served at room temperature.
Notes
Recipe reprinted with permission from the publisher, The Harvard Common Press.
- Prep Time: 30 mins
- Cook Time: 24 hours