from The Wine Lover’s Guide to Atlantic Canada
The Wine Lover’s Guide includes a segment for Planter’s Ridge Winery where I had this amazing appetizer to accompany the white wine flight. The perfect pairing!
Ingredients
3 tbsp olive oil
2 tsp red wine vinegar
1⅛ tsp dried oregano
1⅛ tsp red chili flakes (adjust to taste)
2 tbsp chopped fresh parsley
2 cloves garlic, smashed and peeled
1 cup black olives, drained
1 cup green olives, drained
½ cup slivered almonds
Baguette
Directions
Whisk together the olive oil, red wine vinegar, oregano, chili flakes, parsley, and garlic until well combined.
Add the black and green olives and toss to coat evenly.
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Bring to room temperature for about 15–20 minutes before serving for the best flavor.
Toast the almonds in a non-stick pan to give them a slightly browned appearance without burn marks. Toss with the olive mixture.
This will yield about 2 cups of marinated olives, which is ideal as an appetizer or charcuterie accompaniment for 4 people.
Serve with toasted baguette slices.
Nada’s Tips & Tricks: I’ve seen this recipe with herbed feta instead of the almonds. Purchase herbed feta or toss the cheese with olive oil and your favourite herb blend.
Content and images used with permission by Planter’s Ridge Winery. Planters Ridge – Award Winning Nova Scotia Wines