My best friend and I came up with this recipe to bring back the wonderful tastes of Spain with us. When you are finished with the olives, use the flavored olive oil for a chicken or shrimp marinade. —Tiffani Warner, Fort Leavenworth, Kansas

Smashed Olives

Smashed Olives
Prep Time
20 min
Yield
2 cups
Ingredients
- 2 cups mixed pitted olives
- 3/4 to 1 cup olive oil
- 1/2 small navel orange, cut in half
- 1/2 medium onion, cut into wedges
- 3 to 4 fresh rosemary sprigs
- 6 to 8 fresh thyme sprigs
- 5 garlic cloves, peeled
- 2 bay leaves
- 1 tablespoon gin, optional
Directions
- In a large bowl, gently mash olives to break the skins. Add next 7 ingredients and, if desired, gin. Toss to coat; cover and refrigerate for at least four hours before serving.
- To serve, drain olives, reserving oil for another use; discard bay leaves.
Nutrition Facts
1/4 cup: 162 calories, 16g fat (2g saturated fat), 0 cholesterol, 555mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 1g protein.
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