I was asked to make a relish tray for a cocktail party, but since relish trays weren't really my thing, I had to find something that would be easy yet impressive. Well, this recipe was a huge hit. Not only was it impressive, but it was simple to make the day before, and bring to the cocktail party in a fancy dish. A few weeks later I was asked by the same hostess to make the dish again because everyone loved it, only this time I doubled the recipe. I used jarred pitted olives, other than that, I made it exactly as written. Doubling the recipe makes a ton of olives but if you're going to a big gathering, it is terrific. I served it with crackers and bread sticks. I didn't try it yet, but I plan to try this again only chopping the olives to make a tapenade to spread over crusty french bread.
Marinated Olives
Yield: Makes 8 servings
Recipe from
Ingredients
- 1 pound drained kalamata olives
- 12 pimiento-stuffed green olives, drained
- 12 pickled serrano or jalapeño peppers
- 1/4 cup tequila
- 1/4 cup lime juice
- 2 tablespoons orange liqueur
- 1/4 cup minced fresh cilantro
- 1 teaspoon coarsely grated orange rind
Preparation
- Stir together all ingredients. Chill 8 hours.
Marinated Olives Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres, Snacks
- CONVENIENCE: Entertaining, Gifts, Make-Ahead, No-Cook, Portable/Picnic
- CUISINE: American, Southwest, Mexican
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless
- OCCASION: Birthdays/Anniversaries, July 4th, Labor Day, Memorial Day, Super Bowl
- PUBLICATION: Southern Living
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