Starting Thanksgiving

You need a little something to feed your hungry guests (read family) while that turkey endlessly roasts on Thanksgiving Day.  Here's a less-than-difficult extra to go along with the Brie and the crackers:

Lemony Olives (based on a recipe by The Surreal Gourmet)

4 c. black kalamata olives, Niçoise and green olives with pits, bruised (bang each olive with the flat side of a knife)
Zest of 1 lemon (Meyer lemon, if you can find one this time of year), zested by grating with the medium holes of the grater. Avoid the pith!
2 tbsp. lemon juice
1 lemon (again a Meyer lemon, if you have it), cut into thin wedges and seeded.
4 tbsp. olive oil
2 cloves garlic, minced
1 tbsp.red pepper flakes
1/2 tbsp. freshly ground black pepper
1 tbsp. fresh rosemary, stems discarded before measuring
1 t. fresh thyme leaves (lemon thyme if you've got it)
2 t. dried oregano

Combine all ingredients in a bowl. Transfer to a big lidded jar and squish lemon wedges over to the the sides (this is purely for aesthetic reasons).  Place in the refrigerator and shake vigorously a couple of times a day. Ideally you want to let it all marinate for a couple of days (or a week) but the olives can be served immediately.  Just decant and bring to room temperature.

Check out the Festive Food Fair over at Morsels & Musings for holiday recipes from around the world--contrary to collective belief, Thanksgiving and the US aren't the center of the universe.

Comments

[Anna]

that looks ridiculously tasty. i love these simple antipasto style dishes. you could do the same with fetta too. yum!