VeganMoFo Day 7
Marinated olives are an essential part of antipasto platters. I make my olives with different ingredients every time. It sort of depends on what’s in my fridge at the time but you simply can’t go wrong with marinating olives. It doesn’t matter what you use, it’ll turn out delicious.
200 gr olives in brine (I used stuffed green olives but pitted Kalamata olives work really well, too)
1 clove garlic, finely sliced
1 tbsp balsamic vinegar
Extra virgin olive oil
1 tsp lemon rind
• Rinse and drain the olives and transfer into a sterilised jar with fine strips of lemon rind and garlic slices.
• Pour over balsamic vinegar and cover the olives with extra virgin olive oil.
• Seal the jar and set aside in a cool dark place to marinate for one week.
• Serve these olives as part of an antipasto platter.