Kellen's Olive Medley

Rector's Restaurant RIPE OLIVES, CALIFORNIA STYLE

Ripe olives may be purchased in glass jars or cans. The quality is the same but the canned product is less expensive. I used three jars of olives for a medley of olives.

Open can or jar and drain off the liquid. Into a pint size Mason jar add two or three slices of lemon, four cloves of garlic, peeled and cut in halves, one-half cup of olive oil, one-quarter teaspoon of freshly ground black pepper and the drained olives. Cover tightly and turn jar upside down a few times to permeate olives with oil and seasonings. Set in the refrigerator to chill and let stand several hours or overnight before using.

Kellen's Kitchen

OLIVE MEDLEY

Open can or jar and drain off the liquid. Into a pint size Mason jar add two or three slices of orange (Mineola or Honeybell for best flavor and the most juice), four cloves of garlic, peeled and cut in halves, sprigs of fresh rosemary, thyme, one bay leaf, one-quarter teaspoon of freshly ground black pepper and the drained olives. Cover tightly and turn jar upside down a few times to permeate olives with oil and seasonings. Set in the refrigerator to chill and let stand several hours or overnight before using.

This recipe inspiration is from working with the Chef at Canoe Hill, Millbrook, NY.

Kellen's Notes: Cover the olives with olive oil for use on salads. I use generic Costco olive oil.

I like using the Rector's Restaurant olives with cheeses and Kellen's olives are perfect drizzled over hummus. Reserve the olive oil inside each mason jar for salads. I love the Rector's Restaurant added to cesaer salad or on its own with balsamic vinegar.

Source: Home at the Range with George Rector, copyright 1939, Rector Publishing Company, New York, NY