{"id":7052,"date":"2011-10-07T12:08:26","date_gmt":"2011-10-07T10:08:26","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=7052"},"modified":"2013-02-06T11:53:18","modified_gmt":"2013-02-06T10:53:18","slug":"quick-seasoned-olives","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=7052","title":{"rendered":"Quick Seasoned Olives"},"content":{"rendered":"

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It will be the shortest and easiest recipe I have ever posted on my blog and also the quickest appetizser I can imagine. The only reason I have decided to post it is the number of people I see on my market buy horribly expensive, seasoned olives, stocked and prepared in very dubious conditions. I admit I also used to buy them, convinced the marinades were complex and required long weeks to acquire the desired taste.\u00a0Luckily, I quickly realised I was wrong. A good olives marinade can be very simple and even though seasoned olives taste better after a couple of days, those served almost straight away are very satisfying too. A strong, garlicky marinade means even the cheapest olives (like the ones above) can be transformed into a flavoursome appetiser, although, of course, the higher their quality, the better the final taste will be.<\/p>\n

My favourite combination is very simple and calls for easily stored \u00a0ingredients. I also I sometimes add a bit of chili if my guests like fiery food too. The flavours are simple and go perfectly well with most drinks. If you decide to leave the olives for a couple of days, make sure you shake the container at least twice a day.<\/p>\n

Preparation: 15 minutes – several days<\/em><\/p>\n

Ingredients (makes an appetiser for 3):<\/em><\/p>\n

about 150 g drained olives (or 250g if they still have pits)<\/em><\/p>\n

1 big garlic clove, crushed or grated<\/em><\/p>\n

1 heaped teaspoon thyme<\/em><\/p>\n

2 tablespoons extra-virgin olive oil <\/em><\/p>\n

(chili in powder)<\/em><\/p>\n

Combine everything in a bowl. Cover and put into the fridge for 15 minutes (or several days). Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

It will be the shortest and easiest recipe I have ever posted on my blog and also the quickest appetizser I can imagine. The only…<\/p>\n","protected":false},"author":1,"featured_media":7055,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[125,85,18],"tags":[],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7052"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7052"}],"version-history":[{"count":38,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7052\/revisions"}],"predecessor-version":[{"id":12894,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7052\/revisions\/12894"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/7055"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7052"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7052"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}