I’ve finally done it. I finally branched out and joined a cooking club! I’m so excited! I’ve wanted to join a food blogging club since I started blogging but always thought I wouldn’t have the time with school. So now, I decided to join the Secret Recipe Club which assigns you a blog to cook from and then reveal what you made on a due date. Once a month. I can totally handle that! It also reminds me of monthly secret Santa and who doesn’t love a good secret Santa?
For my first round with the Secret Recipe Club I was assigned the nifty blog Rhubarb and Honey. After looking through Kimberly’s recipe list I decided on her spicy roasted olives. I love spicy foods and olives. Perfect for me!
I decided to make the olives when my parents were coming up to Sacramento so my dad could help me put together an Ikea dresser. Does anyone else hate Ikea directions or is it just me? I’m just not visual enough for only pictures. I need words with my picture instructions thankyouverymuch. Luckily my dad is good with Ikea instructions so the dresser went together easily enough.
But, I digress. This was supposed to be an early afternoon appetizer since they were supposed to get up here around 1pm. Well, as life happens they didn’t actually make it up to Sacramento until around 5pm, so this became a feast of roast olives, fruit, salami and cheeses. It was really quite filling and the olives were really the star of the show. Everyone loved them. They were spicy without being overwhelming spicy and the thyme and basil added some nice flavors to the olives too. The original recipe called for parsley and I really just can’t do parsley. It takes like soap to me, but I love love love basil so I always switch out parsley for basil and haven’t had it ruin any recipes yet! :)
I bought the olives from Safeway’s olive bar that were marinated for a Greek-types salad so the roasting only enhanced those flavors and I probably could have cheated and only thrown in garlic and crushed red chili flakes if I needed a quick appetizer for unexpected guests. I’m definitely going to have to keep this recipe around and have olives on hand quite often especially after busy season for when I have people over! They were delicious hot and I’ve even been munching on them cold. I love foods that are good hot and cold. Simplifies my life which I’m all for.
The only thing I need now is more people over so I can make copious amounts of these olives. In fact, I think I’m going to polish off the rest of these tonight as an evening snack. Hooray for healthy snacks! Another fantastic thing about these olives is that they’re really hands off. Put everything on baking tray, throw them in the oven for 30 minutes and then go back to socializing until your timer goes off. Easy and delicious. Fantastic. To make things even easier, I got already peeled garlic from Trader Joe’s which cut down the prep time by a few minutes. And I didn’t have to peel any garlic! I love garlic, but I’m not a fan of peeling it. I also zested the lemon before juicing it over the olives because the zest has a ton of flavor and I love lemons.
Spicy Roasted Olives
From Rhubarb and Honey
2 cups mixed green and black olives
10 whole garlic cloves, peeled
2 tablespoons extra-virgin olive oil
1 tablespoon dried basil
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon (about 2 tablespoons)
2 or 3 fresh thyme sprigs
Preheat oven to 350.
On a baking tray mix everything together. After the oven has preheated bake for 30 minutes.
Put in a serving dish and enjoy!