Quickie Marinated Olives

I get my love of olives from my dear late grandfather. We both were rather unfortunately born into families that hated olives, so I discovered my passion for these amazing little fruits a bit later into the game.

I realized how lovely olives were when I spent a summer in Spain, where olives are a standard tapa and basically unavoidable.

Salty. Tangy. I didn't understand the flavor "briny" until I tasted olives — and now it's one of my favorites.

Back home in St. Louis, olives aren't nearly as ubiquitous. I stare longingly at them in the olive bar at Whole Foods, wishing that they weren't so dang expensive for the marinated ones. I particularly love the giant green ones and kalamatas. Why does life on a budget have to be so hard?

So here's a secret to all you olive lovers: You can marinate your own olives — the canned kind. The much, much cheaper kind.

Well, lightning strikes. How could I have never thought of that before? The very idea is so obvious I'm embarrassed that it took the Food Network to tell me that.

Here's the lowdown:

{Printable Recipe}
Ingredients
1 can olives, your favorite (I like green)
1 clove garlic, minced
2 tbsp olive oil
1/2 tsp red wine vinegar
small pinch dried basil, oregano, pepper, salt
optional: red pepper flakes

Make the vinaigrette by mixing the spices, herbs, oil, vinegar and garlic.

Drain the olives. Toss it together. 

Let this sit in the fridge, covered, for at least an hour to let the flavors mellow. I wish I could tell you how amazing they smell!

It's a brand new day, readers.

-Katie