200g pitted whole olives (use green, kalamata, castelvetrano, or mixed)
3-4 cloves of garlic
1 lemon
¼ cup extra virgin olive oil
Optional: ½ teaspoon dried herbs or seasoning (thyme, chilli flakes, bay leaves etc)
150g fresh goat cheese, or feta cheese
Generous amount of fresh black pepper
To serve: crackers, or sourdough bread torn into chunks and toasted with olive oil
INSTRUCTIONS
Drain your jar of olives and place them in a bowl. You can use one variety, or a mix.
Gently smash the garlic cloves with your knife to peel. Using a peeler, remove the peels from 1 lemon in wide strips.
In a small saucepan over low heat, gently heat the olive oil with the smashed garlic, lemon peels, and any herbs if using. Bring to a simmer, cooking until the garlic is lightly browned. The idea is to go low and slow, as we don’t want to burn the oil. Turn off the heat and pour the infused oil over the olives. Stir to coat.
Let the olives marinate in the bowl for at least 30 minutes before using. Alternatively, you can also transfer to a jar and let it marinate in the refrigerator for a longer period or overnight. These marinated olives will keep well in the refrigerator for a long time.
Meanwhile, transfer your cheese to a shallow bowl or serving plate.
Pour the olives with the oil mixture over the cheese and let it sit 10 minutes. You can remove the garlic cloves or let them be. Top with a generous amount of cracked black pepper, and serve with crackers or bread.
Recipe by Sprig & Vine at http://sprigandvine.in/marinated-olives-with-chevre/