Talk about a makeover – from boring to bodacious in the blink of an eye! You won’t believe you cracked these from a can, added a few flavours and simply turned up the heat. You’d get your party hat on too! Keep these in your fridge and you’ll be adding some serious smack to all sorts of things – salads, soups, pastas, pizzas, on, in and over just about anything that needs an honest-to-goodness pick-me-up. Perfect to have on hand over the holidays!
1. Crack your cans of olives and drain. Jostle them around a little ’cause the holes can pack more liquid than you’d think!
2. Gather the ingredients and get ready to prep.
3. Slice the olives in half and put them in a bowl.
4. Pull out the parsley and set aside ’til the end.
5. Zest the lemon right over the olives.
6. Juice the lemon after zesting – it’s next to impossible to zest a lemon that’s already been juiced.
7. Mince the garlic right into the bowl and add the lemon juice.
8. Add the olive oil.
9. And finish with a good crack of pepper and a pinch of salt, ’cause olives are already salty.
10. Give them a good mix.
11. Dump them in a hot pan – and let the sizzle & sear begin.
12. That would be the sizzle on the way to a sear.
13. Toss in a sprig or two of fresh herbs – rosemary, thyme, sage, oregano – if you don’t have fresh, use dried.
14. While the olives are searing, rough chop the parsley.
15. Add the parsley to the bowl that you mixed the olives in.
16. Give the olives the occasional stir.
17. Now that’s a serious sear coming on!
18. Almost done.
19. Toss the olive mixture in with the parsley and mix well.
20. Scoop into a bowl and get busy!
INGREDIENTS & METHOD
1. Combine the following in a bowl before spreading in a single layer in a preheated pan:
- 2 cans black olives, pitted & halved
- 1/4 cup olive oil
- 5-8 cloves garlic, minced
- 1 small lemon, zested & juiced
- a few cracks of black pepper
- a pinch of salt
2. Tuck the following into the hot pan and mix it all around:
- 1, 2, 3 sprigs of fresh herbs or 1/2 tbsp. dried
3. Chop the following and place it in the bowl used for mixing up the olives:
- a handful Italian parsley, chopped
4. When the olive mixture is nicely seared, caramelized and golden, add to the bowl with the parsley and toss to thoroughly combine.
5. When completely cool, store in a glass jar in the refrigerator.
6. Dig in!
- stir into pasta, rice, coucous, quinoa or spaghetti squash
- toss a few with stir-fried vegetables
- add to pizzas, tacos, burritos or stuffed pitas
- chop and mix into salsas, salads & dips
- mash into a baked potato or sweet potato
- purée and serve over crostini
- grab a fork