Recipe: Mediterranean Olives with Lemon, Bay, and Pepper

Jul 19, 2011 by     No Comments    Posted under: Appetizer Recipes, Easy Recipes, Recipes
Mediterranean Olives with Lemon, Bay, and Pepper

Mediterranean Olives with Lemon, Bay, and Pepper

This beautiful party appetizer is both eye catching and delicious.  It is designed for a large crowd of 25 or more, but could easily be reduced by half for a smaller gathering.

Choose an assortment of olives, either at the local grocer olive bar, or in packaged jars.  I personally like a mix of seeded and seedless, but do whatever you feel is best for your gathering.  Try to get a mix of colors, sizes, and flavors when choosing your olives.  I personally enjoy Kalamata, Black Greek, Spanish Green with Pimentos, and Sicilian Green stuffed with garlic, citrus, almonds, or jalapenos.  I recommend 5 or more varieties to keep it playful and interesting for your guests.

Mediterranean Olives with Lemon, Bay, and Pepper Recipe

  • 3 pounds mixed olives
  • 2 small lemons, sliced and quartered
  • 10 red dried hot chili peppers
  • 15 bay leaves, fresh or dried
  • 1 tablespoon whole black peppercorns
  • 1/4 cup extra virgin olive oil

How to Make a Mediterranean Olive Party Bowl

Place all ingredients in a large serving bowl, preferably one with bright colors, and toss gently to coat with the olive oil, being careful not to break the chilies.  Cover with plastic wrap and refrigerate overnight, tossing again a few times every few hours to ensure the flavors marry well.  Remove from refrigerator at least an hour before serving so the olives have time to warm to room temperature.  Do not serve cold, as the olive oil will be congealed.

Recipe by Jothan Yeager, August 2010

 

The Bald Gourmet creates beautiful and delicious recipes which are perfect for entertaining large crowds as well as intimate gatherings with.

 

Recipe: Mediterranean Olives with Lemon, Bay, and Pepper
 
This beautiful party appetizer is both eye catching and delicious.  It is designed for a large crowd of 25 or more, but could easily be reduced by half for a smaller gathering.
Author:
Recipe type: Appetiser
Cuisine: Mediterranean
Servings: 25

Ingredients
  • 3 pounds mixed olives
  • 2 small lemons, sliced and quartered
  • 10 red dried hot chili peppers
  • 15 bay leaves, fresh or dried
  • 1 tablespoon whole black peppercorns
  • ¼ cup extra virgin olive oil

Instructions
  1. Place all ingredients in a large serving bowl, preferably one with bright colors, and toss gently to coat with the olive oil, being careful not to break the chilies.
  2. Cover with plastic wrap and refrigerate overnight, tossing again a few times every few hours to ensure the flavors marry well.
  3. Remove from refrigerator at least an hour before serving so the olives have time to warm to room temperature. Do not serve cold, as the olive oil will be congealed.

Notes
Choose an assortment of olives, either at the local grocer olive bar, or in packaged jars. I personally like a mix of seeded and seedless, but do whatever you feel is best for your gathering. Try to get a mix of colors, sizes, and flavors when choosing your olives. I personally enjoy Kalamata, Black Greek, Spanish Green with Pimentos, and Sicilian Green stuffed with garlic, citrus, almonds, or jalapenos. I recommend 5 or more varieties to keep it playful and interesting for your guests.

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