Saturday, April 24, 2010


This is a nice way to serve olives. The marinade is a delicious and colorful combination. It's served as a "mezé," which in Greek means something to nibble on: An appetizer to be served with an aperitif before dinner.


1 cup Kalamata olives
1/2 cup oil cured olives
1/2 cup green olives
Zest of 2 lemons
1 tablespoon dry red pepper flakes (optional)
2 tablespoons olive oil

3 tablespoons chopped dill
3 tablespoons chopped parsley
1 tablespoon dried oregano


  1. Make sure all the olives are pitted. They can be purchaced that way, or if you like you can do the job yourself.
  2. In a large mixing bowl add all the ingredients and mix well. I omit the red pepper flakes since I am not fond of them - too spicy for me. I have to say though that when they are added, the red color of the pepper flakes compliments the dish well.
  3. Serve the olives as an appetizer. They are delicious when accompanied by slices of crusty bread or warm pita slices.
  4. This dish can be made ahead and stored in the refrigerator for about two days prior to serving.

1 comment:

  1. Indeed....a fine way to flavour some olives. Pass the martini along too!