Don’t get me wrong, I would never turn away sweet edible gifts (especially if they were gluten free!), but to avoid sugar overload, I’m adding a savory treat to the mix. I had a version of these olives as a wine bar snack at the French market Le District in the new Brookfield Place mall (right across from the World Trade Center). Fun fact: my first job in NYC, as an auditor for Deloitte & Touche, was in this building a zillion years ago and the lunch options consisted of an ABP and the scary office cafeteria. Times have changed.
Back let's get back to 2015. This gift is just a simple jar of olives dressed up in holiday sparkles. If you’re on Team Olive, I think you’ll really enjoy this. —Bec
Marinated Olives with Fresh Herbs and Citrus
This is what you’ll need:
olives packed in brine: Any variety of olives will work and if you are able to find a few different kinds, it’s fun to mix them. Just don’t go for the sliced olives in a can; those may work for pizza or for 7-layer dip, but they don’t work here.
fresh thyme and rosemary sprigs
olive oil: Fancy, small-batch, flavorful olive oils raise the game, but regular extra virgin wins too.
How to Assemble:
Drain the olives and reserve the liquid. Transfer olives to a new jar - either a mason jar (if you’re making enough for a party) or an 8-ounce wide mouth canning jar (if this is going to be a stocking stuffer).
Add herbs. Remove the leaves from a few sprigs of each of the thyme and rosemary and add. Also add a few sprigs whole.
Using a cheese slicer or paring knife, remove a few strips of peel from the orange (just the orange part, as little of the white as possible). Add these to the jar.
Fill the jar with the reserved brine, up to 3/4. Then top off with olive oil. Seal tightly and give the whole thing a shake.
Make these ahead of time. It’ll take a few days for the flavors to sink in. Keep refrigerated. Be cute and add personalized gift tag or sticker. Or not. These salty guys speak for themselves.