Easy Olive Recipes For Your Next Party

"...olives, the ovoid jewels of majestic olive trees; the fruit that holds extra-virgin olive oil, the most magic of all elixirs, deserve more than to be the foil to a creamy gooey cheese display."

Olives are rarely the star of the party, rather they are benignly nestled in little bowls or boats waiting to be noticed. These little orbs of briny goodness often sit unadorned next to a vessel of toothpicks waiting to be speared and directed to our partying palates.

Well, I am here to tell you that olives, the ovoid jewels of majestic olive trees; the fruit that holds extra-virgin olive oil, the most magic of all elixirs, deserve more than to be the foil to a creamy gooey cheese display. 

For over a decade, I owned a few culinary boutique shops in the Washington, D.C. area, and I was one of The Neighborgoods' first local wholesale accounts. Our specialty was high-quality olive oil—and, of course, its precursor, olives. Time and time again, I heard customers say they loved olive oil but hated olives. It always broke my heart a little. I was never sure if my sadness was for the misunderstood little fruit or for the customer who had yet to experience the taste of a truly good olive.

Jodi, owner of The Neighborgoods, and myself (Cary) in my shop, the Cookery, doing a pop-up along with fellow local maker, Charlie Berkinshaw from Element Shrub. His shrubs happen to make great gifts wrapped in a Neighborgoods dish towel, check out this video to show you how to wrap them together.

Table olives and olive oil come from the same fruit. 

The fruit destined for your table are inedible without first being cured. Commercial olives are cured in lye and other solvents to remove bitterness. The olives sit in this mixture when packaged and bound for grocery stores. By the time you purchase them the flesh is mushy and the flavor is musty. This is what most people think of as table olives.

In ancient times, olives were likely cured by washing and soaking in sea water over several months. This removed the bitterness, but retained the flavor and characteristic crunch of a good olive. Another method used in those olden times and still today is the dry-salt brine. You’ve likely seen those wrinkled little black olives in jars in specialty stores. This method intensifies the olive flavor making them great for a tapenade or a flavorful munch.

One could brine or cure olives at home, but today, quality table olives can be found in specialty stores and online from sources that steer clear of lye and chemical curing. A good online source is the famous Zingermans or a specialty food shop in your area. A good quality olive brined in salt, wine, vinegar or oil will offer a bit of resistance when you bite into it, like the al dente goal of a properly cooked pasta. The flavor will be nutty, a little salty, and quite fruity. A lot of good flavor is packed in a little sphere.

With something this delicious, why thoughtlessly relegate it to a plain bowl? Here are two ways to add more zing to a dish of olives on an hors d’oeuvres or cocktail spread. 

My favorite olive for these recipes is the Sicilian variety Castelvetrano, the inspiration for The Neighborgoods Olive designs, which crunch like a toasted almond and have a light fruity flavor. Pitted ones make easy work here and allow you to keep the olive whole. 

Side Note: Did you know that all olives start out green and eventually turn black (or very dark purple)? Green table olives are picked when just ripening and are very bitter. Proper (non chemical) curing preserves the color and the nutty texture while removing the bitterness. Darker olives, picked later, have a more intense flavor and a softer bite. Mixing green and black olives rounds out both flavor and texture. All of the following recipes can be adjusted to include a mixture of green and black olives.

Make sure you are using a good quality olive oil for these recipes. Choose a light fruity Arbequina, a grassy Greek Koroneiki, or a robust Spanish Picual.  Each will yield its own unique profile to the recipe. Your oil should be fresh (look for a harvest date within two years of purchase and use date). Some brands I like are award-winning Laconiko Greek olive oil, Wonder Valley California olive oil, and any of the Italian oil offered from oilo2go.

Add a pop of color to your kitchen with our Olive and Orange sponge cloths. And if you're a Rosemary lover you can enjoy having the evergreen herb in your kitchen for more than just cooking, check out our full Rosemary collection here. 

Olives, Oranges & Rosemary

This dish yields a warm unctuous bite that is a perfect accompaniment to a martini or citrus based cocktail or a glass of bubbles.

• 1 12-14 oz jar of pitted green olives
• 1 bay leaf
• 2 sprigs of fresh rosemary
• 4-6 strips of orange peel (without pith)
• 2 tablespoons olive oil

Combine all ingredients in a skillet. Warm to a low simmer and allow to sit for 10 minutes on the gentle heat to release the oils from the citrus and rosemary.

Spoon the mixture into your serving bowl.

To intensify the citrus flavor, use an orange-infused olive oil.

Shop The Neighborgoods entire Olive collection of dish towels, sponge cloths, and more!

Olives, Almonds, and Feta

This recipe brings a bit of spice (adjust to your taste) and the tart creamy addition of feta cheese. This is a salty dish as both the olives and the feta have salt, so it is perfect alongside crispy blanched vegetables, sliced baguette, cured meats, and a crisp white wine.

• 1 12-14 oz jar of pitted green olives
• 1 cup of slivered almonds, lightly toasted
• 1  teaspoon red pepper flakes (adjust to your taste)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 4 oz of cubed feta cheese
• 1 tablespoon olive oil

Drain the olives and set aside

Place the slivered almonds in a dry skillet and toast on medium-high heat, shaking the pan to distribute so they don’t burn.  As soon as they start to brown evenly, remove from heat and set aside to cool.

When the almonds are cool, combine all ingredients and stir gently to keep from breaking up the feta cubes. Put into a serving bowl.

 These recipes can be a great hostess gift. Simply add the mixture to a decorative jar, wrap the jar in an Olive to Party tea towel, and tie it with a green ribbon for a festive touch. What a wonderful way to say, "Olive You!"

Enjoy!

- Cary, Guest Blogger 

Follow me for more recipes at Cary In The Kitchen