Marinated Olives

                                                        A favorite Sicilian rendition 

A favorite activity on Wine-Knows’ autumn trips is visiting an olive farm or an olive oil producer.  Out of my many olive recipes I especially enjoy this crowd-pleaser, a mélange of all different colors, shapes and sizes.  Yes, one can purchase a pre-made mixture at an upscale deli, but I guarantee you none of them taste anywhere this scrumptious. 

In October 2020 Wine-Knows taken over an olive estate in Sicily for two nights.  But, this isn’t just any olive estate.  This one produces award-winning oil that is used by many of Sicily’s Michelin star chefs.  Participants will have a unique opportunity to pick olives, watch the birthing of an extra virgin oil, and then taste on the very same day.  Here's a recipe we learned at a former visit with Wine-Knows.

Ingredients:

3 C mixture of various olives in different shapes & sizes

3 shallots, sliced thin

2 Tbsp. Sambuca

¼ c olive oil

3 garlic cloves, crushed

1 tsp. orange zest

1 tsp. minced fresh thyme

1 tsp. red pepper flakes

¾ tsp. salt

Pinch cayenne

Directions:

Rinse olives thoroughly, drain, pat dry. Toss the olives with the remaining ingredients. Cover and refrigerate for at least 12 hours. Remove from fridge 30 minutes before serving.  Decorate with fennel or other herbs.  (Keeps in frig for a couple of weeks.)

Unfortunately, the trip to Sicily for the olive harvest in 2020 is SOLD OUT.  Do let us know if you have an interest in the waiting list.  www.WineKnowsTravel.com.