With the broken hand conundrum, I’m sticking to baking, easy snacks, and wine. I don’t know for sure, but something tells me that is often the theme for new moms as well. So when my lovely friend Sarah of Snixy Kitchen, mama to adorable little Zoella Mae, asked me if I would guest post for her, I knew just the recipe to suit both our situations!
These Gin and Herb Marinated Olives are easy enough to make with one hand, perfect for my broken woes, or a baby on your hip, and maybe even a little glass of white wine on the stove.
Salty, briny, and the perfect bite on its own or alongside a cheese plate.
As if I didn’t love castelvetrano olives enough already, heating them lightly amongst citrus peel, garlic and rosemary makes them utterly addictive. Such a simple way to put a spin on a typical food and give it new life. Taking a note from one of my favorite food writers, 101 Cookbooks, I added some gin to give them a lovely botanical note. You won’t taste alcohol; instead it amplifies the hints of orange and lemon, as well as the earthy rosemary.
Since I can’t be there physically to help, I’m also sharing this recipe on Sarah’s blog (CLICK HERE), giving her a few more minutes in the day to snuggle little Zoella Mae. (If you haven’t visited her site, you’re in for a real treat – beautiful real food recipes and photography that makes you hungry within seconds!) New mom or not, I’m telling you, these marinated olives are the type of appetizer you can put on the table anytime of year, for any type of gathering, and they’ll be the first thing gone. Enjoy!
- ⅓ cup high quality extra virgin olive oil
- 3 cloves garlic, cut in half vertically
- 1 teaspoon black peppercorns
- 2 tablespoons thinly sliced citrus peels (I used lemon and mandarin oranges)
- Half of the leaves of one medium sprig of rosemary (about 12 leaves)
- 3 tablespoons gin
- 8 ounces olives (I highly suggest Castelvetrano and a few others from the olive bar, pitted is a nice bonus)
- Add olive oil to a small saucepan. Add garlic and bring to medium heat, so garlic just barely starts to get little bubbles coming out of it. You don’t want to sauté them, you are just releasing their flavor.
- Stir in peppercorns, citrus peels, and rosemary and cook for two minutes at this temperature. Stir in gin and olives to coat with all the spices and oil, then turn heat down to low. Stir occasionally, letting them cook for 7-8 minutes. Turn heat off and let them sit on the burner for 10 minutes, up to 30 minutes. Serve warm. Leftovers will keep in the refrigerator one week.