Marinated Olives, Artichokes, Aoili, and Tapenade

Whenever I do an antipasto or a meat and cheese tray I make these olives and take them to a get together. I always get complements on how good they taste. My hubby hates black olives but loves the taste of them when I do it like this.

Marinated Olives

Ingredients:
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Balsamic vinegar
1 clove garlic, minced (1/2 tsp. of jar kind)
1/2 tsp. of Kosher salt (can use what you have)
1/4 tsp. ground black pepper
1/4 tsp. Agave or honey
a few dashes of an herb of choice (optional)
Green, black, or Kalamata olives

Directions:
Open can and/or jars and drain olives. Rinse the salt off under cold water. Mix all other ingredients in a bowl. Pour in olives and stir to coat. Pour all together (or separate) into a Ziplock bag or container and cover. Let marinate in refrigerator 5-7 days (give it a shake every other day to recoat) before you are ready to use it. The longer they sit in the marinade the better they taste. The olives (especially the black ones) will have a whole new taste so be prepared for a shock to your taste buds.

Note: My green olives were the 5.75 oz. jar, the pitted black olives were in a 6 oz. can, and when I buy Kalamata olives they are in a 6 oz. jar. Double the sauce for a larger batch or make half the recipe for a single can or jar of olives.

If you have plain artichokes and need some that are marinated here is how to do it.

Marinated Artichokes

Ingredients:
12 oz. jar of Quartered Artichoke hearts (or 14 oz. can)- these are not in marinade
2 cloves garlic, minced
1 tsp. whole peppercorns
1 Bay leaf
1/4-1/2 tsp. sea salt
1 tsp. Italian seasoning
1/4 tsp. crushed red pepper flakes
1-2 Tbsp. red wine vinegar
Half a lemon Juiced
1/4 cup Extra virgin olive oil
water (optional)
glass container to hold finished product in

Directions:
Open, dump, and drain artichokes into a strainer. In a container (I used a pt. sized mason jar) add artichokes and the other ingredients. Add in some water if you think the mixture is too thick for your liking. Close lid and give a good shake to mix everything. Let it sit in refrigerator for at least 7 days before using.

 Note: A really quick and easy way to make this is to use a cup or so of your favorite Italian dressing poured on top of drained artichokes and let marinate 5-7 days before using.

Here is a quick and easy basic Aioli that tastes good and great to use as a condiment on sandwiches or as a sauce to put on meats as well as using for Fondue dipping sauce. If you don't like or care for mayo give this a try.

Basic Aioli

Ingredients:
1 cup Mayo
2 Tbsp. olive oil
1-2 Tbsp. fresh squeezed lemon juice (can sub with lime juice)
1 tsp. lemon zest (or lime zest)
3-4 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. black pepper (or 1/8 tsp. cayenne for a kick)

Directions:
Mix all ingredients together in a bowl until blended. Pour in a glass jar with a lid. Refrigerate overnight to let the flavors blend. Serve cold or sit out 30 minutes before using.

Optional: add 1 tsp. Dijon Mustard, some pesto, or any herbs (basil, parsley, chives, cilantro, ect.) and spices (like chipotle, paprika, ect.).  Adjust and experiment to change up the flavor to fit what you like

I had accidentally bought one of those small cans of chopped black olives that I had opened before realizing what it was. I searched online and decided to use it for a quick DIY Olive Tapenade. This doesn’t look so pretty but it’s an olive paste/spread that tastes good as an appetizer on sliced and toasted baguettes, veggies, buttery flavored crackers with spreadable cheese and/or slices of meat, spread on sandwiches, or stirred into your favorite pasta sauce. Tapenade can also be used as a seasoning for fish, or a topping.

Black Olive Tapenade

Ingredients:
4.25 oz. can chopped black olives
1 garlic clove, minced
2 Tbsp. chopped fresh herb of choice (parsley, basil, thyme, ect.) or 1 tsp. dried
1/8 tsp. black pepper
1 Tbsp. fresh lemon juice, Balsamic or any wine vinegar
2 Tbsp. olive oil

Directions:

1. Combine everything in the food processor or blender. 
2. Process until a smooth paste forms (15 seconds or so). it may still look kinda thick.
3. This is best made the day before so it can sit in the refrigerator over night for the flavors to blend. Store in an airtight container. Serve warm or cold.

Notes: You can use Kalamata olives instead or a mixture of black and Kalamata together. I may try making green olive tapenade with this recipe too using basil as my choice of herb. Most people use small anchovies fillets and small capers in theirs but I don’t buy those for anything so it wasn’t part of my recipe.