For some reason, pickles were on my brain.
I think it was from the festival that we went to on Saturday night, where I spied large giant, garlicky pickles on a stick.
And the full sour ones from the Sunday farmer’s market that we love so much.
And somehow from pickles, my mind jumped to marinated olives and feta.
And that reminded me that I had forgotten all about telling you about these marinated olives and feta.
Talk about stream of consciousness thinking.
But these olives? Are a must make.
Nick and I love us some marinated olives. Madeline is not yet on that bandwagon with us.
But that’s ok. She’ll join us someday.
In the meantime, more for US.
Most grocery stores have olive bars, featuring a variety of marinated olives. Stuffed this and that. Red pepper flakes. Garlic. Pitted or not. You name it, there’s twenty to choose from.
But what about making your own?
And the word “recipe” is purely for people googling to find this post.
Because no recipe is really needed.
But I will tell you what I did.
Lots of fresh herbs (I did tarragon, oregano, and thyme).
Crushed red pepper flakes.
Garlic. Lots of it. And even more than that perhaps.
Pitted kalamata olives.
Pitted green olives.
Strips of roasted red peppers.
Chunks of feta. DON’T buy the crumbled feta. Buy it in a block instead. It’s so much better. Dodoni is my favorite brand.
Put it all in the jar, give it a gentle shake or two to evenly distribute everything.
So good. Full-on flavor. And completely flexible enough to individualize. Put in YOUR favorite things. You can’t screw this up.
Perfect little snack to tide you over as you’re making dinner.
Or a late night, I-just-want-a-bite-of-something-at-midnight.
Great for entertaining.
Or because you darn well feel like it.