At Thanksgiving and Christmas, we usually eat dinner at 3, which means it wouldn’t be smart to eat lunch. I serve a hearty breakfast, then set out a spread of festive appetizers around 11:30. I like to put out a mix of sweet and savory out to mix it up. My spread usually includes a cheeseball, crackers, marinated olives, summer sausage, spicy bourbon pecans, sugared cranberries, and fudge. Everything is homemade, but the summer sausage. I’m not sure why I don’t make these olives all year long, but they sure make every holiday season special. These are quick to put together, and would even make a lovely hostess gift.
2 cups pitted Spanish olives
2 tablespoons fruit or other apple cider vinegar
1 1/2 tsp sherry
1 tablespoon extra-virgin olive oil
2 teaspoons coriander seeds, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
Mix all marinade ingredients together in a bowl or jar.
Stir, and add olives. Let sit a couple of days. Chill until ready to serve.