Really, the olives are an amazing Mother Nature’s product. People are enjoying the olive tree fruits for over five to six thousand years. Evidence for this is found in Syria, Palestine and Cyprus. The olive branch represents a symbol of peace, fertility, glory, purity and freedom. This truly incredible tree was the first one mentioned in the Old Testament. “A blessed tree” – this is how Prophet Muhammad called the olive tree. The fruits of this tree provide golden miracle oil to humanity.
A handful of olives create an excellent snack, appetizer or a spicy filling for pies. They will also add a wonderful flavor, a bright color and a savory taste to soups and stews. And how good is the sauce-salsa-chutney when made with olives! Once I cooked mahi-mahi fish with an olive-raisin salsa – what a wonderful dish it became! I will certainly share this recipe soon.
I have already published a recipe for marinating olives. It is very good, no doubt, but I am always looking for something new for the olive lovers. Today I’m introducing the simplest recipe of an amazing olive based appetizer.
Our friends brought this recipe from Cyprus. Last fall when they stayed at their vacation home their Cypriot neighbor constantly provided them with homemade marinated olives. A generous man, he wanted to give our friends a huge jar of his olives so they could take them back to America. But this was against customs rules. So back at home our friends prepared local olives according to their Cypriot neighbor recipe and shared it with me, and I am glad to share it with you.
Marinated Olives Cyprus Style
- 1 can green olives in brine, pitted or not (stuffed with carrots are fine)
- 1-2 large cloves garlic, minced
- 1 tsp coriander seeds, crushed
- 1-2 tsp olive oil (optional)
- add 1/2 – 1 tsp Italian seasoning or Herbs de Provence
Drain the olives. Mix all the ingredients in a container. Marinate in a refrigerator for at least two days, and up to two weeks – the longer is the better.
Enjoy the world!