I've made roasted and marinated olives before to put out as an appetizer, so I decided to change it up a little bit. I added in some pearl onions and dried fruit and made a vinegar kind of marinade. If you're not going to make this ahead, make sure you plump the fruit in some warm water or even a liquor of your choosing. If you make this ahead of time, the vinegar will plump the dried fruit. You can also make this for yourself and snack on them throughout the week.
Tonight, I was doing a very light meal of fruit, olives, nuts and cheese. You know, sometimes all you need is a nice little plate of snacks and a good glass of wine and you're good to go. It also brings me back to my childhood - not quite as upscale, but when my mom, sister and I would stay in a hotel, my mom would order the fruit and cheese platter from room service and that was dinner. We'd head down to the soda machine, which was a real treat, as I drank milk every night with dinner at home. I always got a Squirt if they had it.
Yep, Squirt. You heard me.
- 1 c. assorted olives from the olive bar at your local store, or from jars
- 1/4 c. pearl onions, thawed
- 1/2 c. dried fruit (I used golden raisins and dried cherries)
- 3 T. vinegar
- 1 sprig of tarragon (optional)
Yep, it's that simple. You'll have some olive oil from the olives whether they come from the olive bar or prepackaged. Combine all ingredients and season with pepper. You'll want to stay away from salt since you have the natural saltiness from the olives. If your olives are a bit dry, feel free to add a little bit more olive oil. Just keep in mind that the dried fruit is meant to plump in the vinegar. If making ahead, tuck the tarragon into the mix so that it can permeate the dish, then discard it before serving. If serving immediately, you can always chop it finely and add it to the dish if you like.