Orange and coriander mingle with a peppery kick to dress up plain olives in their prettiest party finery.
Yields 3 cups
- 3 cups green or black olives of choice, pitted and drained
- Juice and zest of one small orange
- 2 teaspoons (or to taste) whole coriander seed, crushed
- 1 teaspoon (or to taste) crushed red pepper
Combine all ingredients in a bowl, cover, chill for 30 minutes or longer.
If you and your guests are olive lovers, try a few combinations from the NFMF archives:
+++++++++++
And a few more Happy Hour nibbles from waaaay back....
Tea Sandwiches: Cucumber with Black Pepper Boursin Pecan Spread, Radish with Salted Herbed Butter Spread, & Pear and Pepper Candied Bacon on Blue Cheese Thyme Spread
Cocktail Nibbles: Bacon Crackers & Dill Horseradish Dip, Gremolata-- Gremolata & Olive Oil-Roasted Edamame, Gremolata & Olive Oil-Marinated Fresh Mozzarella
This week on Notes from Maggie's Farm, look for quick tips for easy holiday entertaining with recipes like these simple but tasty Citrus Spiced Olives, as well as Sweet & Savory Spiced Nuts, Balsamic Onion Confit, Pesto-Topped Broiled Oysters and a sparkling Ambrosia Cocktail, Also, consider centering your snacks around a Knockout Cheese & Charcuterie board, and learn how to build one here, just in time to ring in the new year in style.
No comments:
Post a Comment
Thank you for visiting Notes from Maggie's Farm. I'd love to hear your thoughts!