7.75 Oz. Can Whole Ripe Olives, Drained
1/4 Cup Olive Oil
1 Tablespoon Chopped Fresh Oregano Or 1 teaspoon Dried (Or Your Choice Of A Fresh Herb)
2 Cloves Garlic, Minced
1 Tablespoon Fresh Lemon Juice
1/2 Teaspoon Hot Pepper Sauce
1/4 Teaspoon Salt
Lemon Zest For Garnish, Optional
In a jar with a tight-fitting lid, combine all ingredients. Cover; shake to coat.
Refrigerate at least 2 hours or up to 1 month before serving. Serve at room temperature with wooden picks as an appetizer or serve in salads. Makes 1 dozen appetizers, about 1 3/4 cups olives.
Pairs Well With
My grandmother and aunts all used to have a dish of olives out for appetizers before dinner, and as a part of dinner.