Saturday, 24 April 2010


This is a nice way to serve olives. The marinade is a delicious and colourful combination. It's served as a "mezĂ©," 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

2 tablespoons of capers
Zest of 2 lemons
1 tablespoon dry red pepper flakes
2 tablespoons olive oil

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

a few sprigs of thyme

  • Make sure all the olives are pitted. They can be purchased that way, or if you like you can do the job yourself.
  • In a large mixing bowl add all the ingredients and mix well. 
  • Serve the olives as an appetizer. They are delicious when accompanied by slices of crusty bread or warm pita slices.
  • This dish can be made ahead and stored in the refrigerator for about two days prior to serving.