Don’t pay olive bar prices when you can make your own marinated olives with ingredients you probably already have in the house!
Happy New Year!
I have some changes planned for the blog this year.
I had hoped to get everything set over the holiday, but some computer issues have taken center stage and I have not gotten the work done that I had planned to do. If I can’t get my computer issues worked out, I may be looking at setting up a new computer and data transfer.
At this point, the blog changes I had in mind will probably take place bit by bit over the next month.
But let’s talk about New Year’s Resolutions. You know, those elusive goals that we all set at the beginning of the year and then stick to for maybe a couple of weeks at best.
The problem with New Year’s Resolutions is that they are a wish list of what we think we’d like our lives to look like, but in reality, we often set the bar so high that we forget the baby steps along the way.
This year I’m setting up some stepping stones along with those resolutions, and I’m not going to kick myself for falling off the wagon, because the reality is, I AM going to fall off the wagon. But if I am staying the path for the most part, even with those momentary lapses, I’ll still be moving forward.
One thing I’d like to accomplish this year is to budget better. My grocery bill is one thing I could definitely work on. I spend a lot more than I’d like on groceries. So we’re going to be talking about ways to save on your grocery bill without sacrificing quality…that’s coming up soon.
But for today…it’s a baby step.
We love our olives here. At least the kids and I do.
My oldest loves the canned version best…the other two kids and I prefer the olive bar.
That can get expensive though. Especially when I buy them for a recipe and the kids just snack on them.
Then the other day I had a brainstorm. Why don’t I marinate my own olives? I make all of my own salad dressings…how hard could it be to make a vinaigrette and save a little money?
Turns out it’s pretty easy. And a lot cheaper.
This is the first time I’ve played around with it, but honestly, I’m thinking I could take just about any of the vinaigrettes that I make and marinate my olives in it. I’ll be trying some other combinations now!
- 2 cups olives (I used a mixture of kalamata and green olives).
- ½ cup of extra virgin olive oil
- 2 cloves of garlic, sliced thin
- 1 bay leaf
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- zest from one lemon
- dash of red pepper flakes
- 2 tablespoons of red wine vinegar
- Remove your olives from the jar, and rinse.
- Heat your olive oil in saucepan, add garlic, and cook until garlic starts to turn golden.
- Add in bay leaf, rosemary, lemon zest, and red pepper flakes. Cook for about a minute more.
- Remove from heat, whisk in red wine vinegar.
- Pour over olives.
- Enjoy warm or cool.
- They should last about a week in the refrigerator, and possibly longer.