Greek Marinated Olives

The weekend is finally here. Months of planning and preparation have come down to this – the weekend Jane and I get married!

We’ve finished up all the last minute details, made calls to all our vendors, and are now hoping everything will fall into place.

It’s been a little over 1 year since we got engaged and I cannot believe that much time has passed. Planning a wedding is a crazy adventure. I’m glad it’s almost here. Actually, to a certain extent, both Jane and I are looking forward to it being over. All the pressure, stress, and anxiety lifted.

It’s been nice to have all our family and friends step up and help out in any way they could as well. We’ll be excited to spend the day celebrating with all of them.

Are wedding for the most part is DIY and Jane has really been inspirational and amazing in that department.  She’s made a bunch of stuff, from the center pieces to random decor, it’s all beautiful. I’m so proud of her for dedicating all that time. I tried to help as best as I could, but I found that more of the glue from the glue gun got on me vs the project I was working on. So..yeah…

Thus, this will be our last post before becoming husband and wife.

This easy Greek appetizer utilizes a popular item from Greece – olives.

Marinated olives (ελιές μαριναρισμένες) is one of my favorite things to snack on while the main course is cooking.

It’s easy to make in big batches and the longer it sits in the fridge, the better it taste. You get complex bursts of flavors with each bite. The olives soak up all the wonderful garlic, oregano, lemon. Mmmm, it’s so simple yet so delicious.

Serve these at your next dinner party or a midweek dinner with a few other Greek apps, and you’ll have some happy people.

Greek Marinated Olives

Yield: 3-5

Prep Time: 1 day

Total Time: 1 day

a simple and delicous way to serve greek olives, or any olives for that matter

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Ingredients

• 6 oz (170g) jar of Kalamata pitted olives
• 1 teaspoon Oregano
• 1 garlic clove, diced
• ½ lemon, zested
• ½ teaspoon lemon juice
• 1 bay leaf
• pepper
• ½ cup olive oil, plus extra to top off.

Instructions

1. Empty olives from jar into a strainer. Give a quick rinse to remove brine.
2. We can use the jar the olives came in.*
3. Add the oregano, garlic, lemon zest, lemon, bay leaf, pepper, and olive oil to the jar - mix.
4. Add olives.
5. Add extra olive oil to fill up, and seal.
6. Turn upside down so everything is mixed up (give it a shake or two)
7. Place it in the refrigerator for 24hrs.
8. Serve when desired.*

Notes

Note: *You can also use a ziplock bag as well. **The olive oil may get a little coagulated, so leave at room temperature for a bit to have it return to a liquid state.