3 Healthy Olive-Based Appetizers

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This post was written by: Pat Kennelly

• MARINATED OLIVES

these just get better as the herbs and citrus infuse the olives with the fresh flavors. Serve with goat cheese or feta cheese chunks and ciabatta bread.

• OLIVE TAPENADE

2 cups olives, pitted (mix colors and varieties for the best taste)
1/4 cup sun-dried tomatoes
1 tablespoon capers
1 garlic clove
1 anchovy fillet (optional)
1/4 cup chopped fresh basil, thyme, parsley, and oregano
1/4 cup extra virgin olive oil

In a food processor, combine all the ingredients, except the olive oil. Process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate until ready to use. Serve as a topping for bruschetta.

• HERBED OLIVE OIL

Warm 1 cup extra-virgin cold pressed olive oil, remove from the heat and add 1/4 tsp kosher salt, coarse ground fresh ground pepper to taste, 1/4 cup mixed fresh chopped herbs, try rosemary, thyme, oregano, basil. Set olive oil aside until cooled to room temperature and infused with flavor. Serve with crisp baked whole grain pita wedges and/or fresh cut vegetables. Wedges of roasted fingerling potatoes or sweet potatoes are great! Try adding some dried hot pepper flakes for a spicy olive oil. Drizzle the olive oil over hummus, white-bean dip and soups.