2 cup greek Kalamata Olives (preferably pitted), mostly drained (brine actually is good for this recipe)
3/4 cup Olive Oil
1/4 cup Canola Oil
3 tablespoons Perth Pepper and Pestle Greek Olive Spice
6-10 cloves of crushed garlic…or more!
2 bay leaves
In a ziploc sealable container, combine all the ingredients. Marinate for at least one week before serving. Refrigerate up to 6 months, stirring often.
To serve: Scoop olives and some of the oil onto a long rectangular decorative platter. arrange olives at one end allowing oil to flow to the other end. On another platter, place coarsely chopped focaccia bread to dip into the fabulously flavoured oil. Hence, 2 appetizers!!…very “Greek” olive and very garlic bread dipper!
Ideas: This lovely, seasoned oil can be used as a salad dressing; a drizzle for asparagus, halved cherry tomatoes, pasta, a marinade for lam, steak, pork, roasted vegetables, even mozzarella, or feta cheese…it’s an everyday thing!