The holidays are here at that likely means that your social schedule is currently in overdrive. Whether you’re hosting or attending as a guest (or a mix of both), there’s a good chance you’re going to need either quick ways to take your snack spreads up a notch, or show up with a gift (or gifts) for your hosts. In my opinion, no party or get together is complete without an epic food spread, and, at the core, to me that includes a platter full of cheese, crackers, and, of course, olives from Spain.
Over the holidays when I do my best to put in more effort to impress (while also trying to keep things as easy and simple as possible) I often like to make a seasoned and marinated olive mix using olives from Spain that can be added to a snack spread for a delicious (and beautiful!) addition, or easily made and jarred for a thoughtful and DIY holiday gift idea that makes a perfect gift for your host.
Personally, I like to make a really big batch of these marinated olives from Spain so that one large bowl of olives can go a long way. Sometimes I come across people who say they aren’t fans of olives (to my horror!) and while I respect different palettes, I do have to remind people that there is a big difference between a “bad” low quality olive, and a “good” high quality olive A.K.A. not what you’ll buy off the shelf of your local generic grocery store. I champion Olives from Spain because of their amazing quality and delicious taste. Olives have deep roots in the Spanish culture and they’ve been growing on Spanish land for more than 3,000 years! As it states on the Olives from Spain website, that’s centuries of trial-and-error and technique refinement, generation after generation, which has brought them to the high-quality products they’re proud to share with us today.
Keep reading for how to make my super easy (and fast!) go-to DIY holiday gift idea:
My Marinated Olives from Spain Recipe
What You Need:
4 x large jars of olives from Spain (I recommend a mix of their olives including Fleshy Gordal, Dark Hojiblanca, and Versatile Manzanilla)
1/4 to 1/2 cup of extra virgin olive oil
At least 4-5 large cloves of garlic, smashed and roughly chopped
peel and juice of one fresh orange
a few sprigs of fresh rosemary
freshly ground pepper
What To Do:
Drain the jars of olives from Spain and add them all to a large mixing bowl without the brine.
Pour over the extra virgin olive oil and feel free to use more if you feel its needed.
Add the garlic, orange peel and juice, fresh rosemary and fresh thyme.
Add a good amount of fresh ground pepper, sea salt and chili flakes.
Mix everything together well (add more of anything to suit your taste) and cover and let sit for a few hours.
You can keep the mixture in a container or jar until your next party, or jar them in smaller jars for gifts.
(Story and recipe by Editor-in-Chief, Gracie Carroll)