The Best Olives Ever

A little dash of this and that...

I grew up hating olives.  I would hate them touching my plate.  I would never try them at parties.  And I especially hated them on pizza.  And then something happened, around the time I discovered Brie…olives.  RMK and I will come home from a long shift, and just lay down with some french bread, a wheel of brie, and some amazing olive oil with olives.  That’s dinner.  It’s that or cereal.  I am a terrible wife…but gosh after 15 hours of work and freaking out…I could care less about food.

My recommendation of awesome olive oil!

So I got this idea from Barley Swine in Austin, where I had the BEST, hands down the BEST olives of my life.  They’re given to you as a appetizer that comes just by coming in.  And I am olive master by now…but these were so amazing.  (have I said that already?)  But the waitress told me a few secrets: good olive oil, rosemary, and some garlic.  And then some time.

Chug Chug. It already looks so good!

So, I got these special olives from World Market and Whole Foods.  I highly recommend: Manzanilla olives.  They’re a Spanish green olive that is light in flavor.  Most come seeded…which I like.  Pitted ones are usually in a heavy brine solution with additives so they destroy the natural flavor.  A bottle of good olive oil.  Expensive does not equal good.

I had all these leftover Mason jars so I added the olives without their liquid, chopped garlic, some dried chili pepper flakes, dried rosemary, and some sea salt.  Then fill with olive oil.  Wa-la!

I let it sit for a week, and then couldn’t resist anymore.  A loaf of bread, some brie…and dinner was so good.  Use the oil to dip the bread and the olives have just amazing flavor!  Enjoy!

My Amazing Creation