A couple of weeks ago, Jim and I went to Cuda Ridge Winery for a member’s release party. Larry, the winemaker and owner, had the chef at Posada Catering pair delightful “contemporary southwestern” tapas with each of the featured wines. Of the wines released (the 2011 Semillon, 2010 Sangiovese, 2010 Black Label Cabernet, 2010 Syrah, and 2010 Petit Verdot) the Semillon and Cab were my favorite. The cab consistently is a favorite of mine… a big bold wine, with a smooth finish. Now, I tend to not be the biggest white wine drinker, but I really enjoyed the buttery finish and complex flavor of the semillon, which I find present themselves more when it is served at room temperature, rather than cold (how it is usually served).
Paired with the semillon was a salad with shrimp and manzanilla olives, infused in citrus juices and a thyme-sherry vinaigrette. Now, my husband had poured at the event the day prior and had come home raving about these olives. This from a man who will eat pretty much anything, but when it comes to the olive, he can’t stand them.
Naturally I had to try this anomaly… this miracle worker of an olive for myself. They were divine! I had to have the recipe. I contacted the chef at Posada catering, who said he was willing to share the recipe for my blog as soon as he had time to send it to me. Well, being a somewhat impatient person, I was determined to find a similar recipe on the internet. The key to these olives is to allow them to marinate in your refrigerator for up to a month. Also, serve them at room temperature, as it allows a greater complexity of flavor to present itself. As a bonus, once you have enjoyed the olives, the remaining vinaigrette is a delicious dipping sauce for some nice crusty bread. It also works as a wonderful marinade for shrimp! Once I get the official recipe from Posada Catering, I will post that as well. Enjoy!
Olives Marinated in An Orange and Thyme- Infused Olive Oil
Adapted from a recipe posted on Savory.tv by Chef Jose Andres
4 garlic cloves
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 sprigs fresh thyme
1/2 teaspoon salt
1/2 pound olives pimento stuffed manzanilla olives
Using a zester, remove 1/4 of the zest from the orange and lemon, and set
aside. Cut the orange in half, and juice it. Peel the garlic cloves, and press with the
flat side of a knife blade to split. In a large bowl, combine the orange and lemon zest,
orange juice, garlic, oil, vinegar, thyme and salt. Add the olives and mix well. Transfer to a ball Jar for storage. Marinate for at least one week, up to a month, in your refrigerator. Serve at room temperature.