Olive Condite
Olive Condite
Seasoned olives
In the summer, I love hosting aperitivo (pre-dinner drinks and snacks) on my terrace overlooking Monteverde Vecchio’s pastel colored apartment blocks in Rome. It’s no sea view, but I love it. Plus, I always have herbs, oil, salt, and capers from my island travels, and plump green olives from Sicily are sold in the market near my apartment.
Create your own island-inspired happy hour with this snack and a cocktail like a Martini Sporco al Cappero. And don’t forget to put out a little dish for the pits!
Ingredients (9)
Ingredients (9)
Instructions
Heat the olive oil (¼ cup) in a small pan over medium-low heat. When the oil begins to shimmer, add the garlic (2 cloves) and red pepper flakes (1 tsp) and turn off the heat.
Set aside to allow the flavors to permeate the oil. Meanwhile, use a small frying pan or meat tenderizer to smash the olives (2 cups) so they break open slightly.
Combine the olives, capers (1 Tbsp), and oregano (2 tsp) in a large bowl. Season with salt and pepper. Pour in the vinegar (2 Tbsp) and the infused olive oil. Toss to combine.
Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight before serving.
The olives will keep in a sealed container in the refrigerator for up to 5 days.
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