Tuesday, April 30, 2019

Blistered Olives

When someone comes by for a drink, it’s important to have nibbles on hand to offset the effects of the alcohol. That’s why I always keep cans of green olives in the pantry. Yes, cans, not jars. Jarred olives are packaged in brine, giving them an entirely different, salty taste, in comparison with those in cans. The latter have a mild, buttery flavor that is very hard to resist.

Making these blistered olives is a snap. Have your company make his or her own drink from your stocked bar cart (there will be a blog post about this in the future), while you make the olives. They are wonderful warm right from the pan, or cold the following day. They make a special addition to a cheese or charcuterie tray, and are a welcome change of pace on a salad bar. Even if you’re serving a tossed side salad, it’s nice to add a garnish or two, and these olives are perfect for that. You’re going to love the taste and simplicity.
Blistered Olives
Slightly adapted from Instrupix.com

1 15-oz. can green olives, drained and patted dry
1 Tablespoon olive oil
1 Tablespoon minced Melissa’s organic garlic
½ teaspoon red pepper flakes, more or less to taste

In a 10” sauté pan, heat the olive oil on medium heat until it shimmers. Add the drained olives to the pan, and toss them with the oil. Sauté for 3-5 minutes or until they start to brown and “blister.” Stir in the minced garlic; toss to coat. Continue to sauté the olives and garlic, stirring frequently for 1-2 minutes. Do not allow the garlic to burn. Add the red pepper flakes and sauté and stir about 1 minute more. Pour into a heatproof serving dish and enjoy!

These can be enjoyed either hot or cold. Personally, I think they benefit from a night spent in the fridge. The flavors meld so beautifully that the next day they are exceptionally good (read: impossible to stop eating). They will keep in the fridge for up to 5 days.

If you love olives like I do, then you will want to try this Olive Cheese Spread. It is delicious, versatile, and one of the most popular recipes on the blog.

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Zaa said...

OMG, Pattie... You know how much I love olive... What can I say but YUMMY !!!...Can't wait to try this recipe... my son was working on olives just yesterday so I'll have to send this one to him. I've already tried the olive spread and it's over the moon delicious so I know this one is in the running... DOUBLE YUMMY !!!
I think I love you ( Ha Ha)...xoxox

Alycia Nichols said...

I’m not sure I ever even noticed free olives in a CAN on the store shelf! Now I’m gonna have to go straight to the olive aisle to check it out for myself and buy a dan for blistering...’cause Lord KNOWS I’m havin’ some cocktails!!!🍸🍷🍹🥃

Pattie @ Olla-Podrida said...

There should be a support group for people like us, Zaa. I love olives, too, way too much. You would not believe how much cupboard space olives take up, what with the ripe, pimento stuffed, jalapeño stuffed, blue cheese stuffed, Kalamata, you get the idea. I am obsessed!

Pattie @ Olla-Podrida said...

Alycia, I think you will be surprised at all of the olives you find in cans. I know I was. You will also want to buy a couple cans because once you blister olives, you cannot stop! Spearing one into the top of a sandwich is a great way to serve it, not to mention delicious, also, you will want these in bloody Marys instead of a mere rib of celery, and they’re good tossed into an Italian salad. Really, there are so many uses you should probably pick up a case!