Marinated Green Olives with Oregano

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MARINATED GREEN OLIVES WITH OREGANO

Source: Bon Appétit, June 2000, Flavors of the World

 

The sweetness of the pomegranate molasses is great with the salty olives.

(If you can't find the molasses, the olives are also good without it.) Dip

warm pita wedges into the sauce.

1 pound medium to large Greek or Mediterranean-style green olives

 

5 tablespoons pomegranate molasses*

1/4 cup extra-virgin olive oil

1/4 cup chopped fresh oregano

1 lemon, thinly sliced

1/8 teaspoon dried crushed red pepper

 

Rinse olives thoroughly under cold running water. Drain well. Pat olives dry

with paper towels. Transfer olives to medium bowl. Add remaining ingredients

and toss to blend. Let stand 2 hours at room temperature to blend flavors.

(Can be made 1 week ahead. Cover and refrigerate. Let stand at room

temperature 1 hour before serving.)

 

*A thick syrup available at Middle Eastern markets and some supermarkets.

 

Makes 6 to 8 servings.

 

 

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