Citrus and Herb Marinated Olives

Citrus and Herb Marinated Olives

I know, I have been neglecting the blog.  It isn't that I am not cooking.  We do have to eat.  It isn't because I don't have new recipes to share.  I have quite a few drafts that are collecting dust. Sometimes I feel as though I am writing to myself!

I am not trying to become a world famous cookbook author.  I am not trying to see who can get the most followers.  I am not interested in creating the most fattening dessert in the world.  (But there are days when I would like to taste it!) I am not interested in making movies.  I don't view everybody else as competition.  I am just a gal who likes to try new recipes, cook and share.

I must also admit that I have been sharing less as I have become intrigued with making quilt tops.  I have been participating in two weekly projects, one is Pat Sloan's Solstice Challenge.  (182 days to complete a quilt - winter solstice to summer solstice) Each week we are presented with a new block to add to the quilt top. This is the first time that I have worked on a quilt top that is asymmetrical and the first time I have worked blind.  By blind I mean I have had no idea how the layout would come together so I have struggled with color selections and spacing.  We are on week 21 and I have learned a lot!  I like to think that I am getting better as I go...and since I only have to please me, I have!  Here are a few of my favorite squares.

I did find some time to have guests for dinner.   These delicious Citrus and Herb Marinated Olives helped to start the evening.  The olives are marinated in a combination of citrus and herbs.  They are really habit forming.

Citrus and Herb Marinated Olives

adapted from The Yellow Table

1 cup mixed olives (with pits)  (I used a container of mixed olives from Trader Joe's, drained)

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 tsp sherry vinegar
  • 1 1/2 tsp thinly sliced lemon zest, rough chop
  • 1 1/2 tsp thinly sliced orange zest, rough chop
  • 1 Tbsp fresh squeezed orange juice
  • 1 tsp fresh thyme leaves
  • 1 sprig rosemary, (about 3 inches) leaves striped, quick rough chop
  • 1/4 tsp red pepper flakes
Read the whole recipe on A Spoonful of Thyme