PERTH PEPPER AND PESTLE

Marinated Greek Olives & Bread Dipper Appetizer

You will need:

     In a ziploc sealable container, combine all the ingredients.  Marinade for at least 1 week before serving.  Refrigerate up to 6 months, stirring often.

     To serve: Scoop olives and some of the oil onto a long rectangular decorative platter.  Arrange olives at one end allowing oil to flow to the other end.  On another platter, place coarsely chopped focaccia bread to dip into the fabulously flavoured oil.  Hence, 2 appetizers!!!  ....very "Greek" Olives and very garlic bread dipper !

     Useful Ideas For Your Seasoned Very Greek 'Marinated Olive' Oil

• use as a salad dressing
• a drizzle for asparagus, halved cherry tomatoes, pasta
• a marinade for lamb, steak, pork, roasting vegetables, even mozzarella or feta cheese
• toss roasted peppers & BBQ sausage pieces
• drizzle into summer gazpacho
• add melted butter and roll corn on the cob*
• brush onto butterflied leg of lamb before grilling or roasting*
• brush onto BBQ burgers & layer with Swiss cheese or cheddar
• marinate buffalo mozzarella OR feta cheese & serve with sliced tomatoes
• heat to wilt spinach leaves & serve chopped on lamb burgers with crumbled feta, Blue or Gruyere cheese
• toss into halved baby grape tomatoes for a quick side vegetable & drizzle with balsamic vinegar and garnish with chopped basil leaves *
• simplest "brush on" for BBQ'd bruschetta, focaccia, garlic bread * ...and brush sundried tomato pesto *, OR a squeeze of tomato paste
• marinate fabulous thick steaks for the BBQ  ....even salmon steaks
• add basil pesto for easy pasta salad
• dressing for potato salad, or sandwiches salads, egg, tuna, instead of mayo
• toss with summer vegetables for BBQ*
• toss with potato wedges *

* (...a sprinkle of sea salt may be required)