Rosemary & Citrus Marinated Olives
Makes 2 cups
- 1/2 cup olive oil
- 2 cloves garlic, sliced
- 2 sprigs fresh rosemary
- 3 strips orange peel
- 3 strips lemon peel
- 1 tsp whole black peppercorns
- 2 cups kalamata olives
- 1 tbsp orange juice
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar
Combine olive oil, garlic, rosemary, citrus peels, and peppercorns in a small saucepan. Warm gently over low heat 3-4 minutes until fragrant. In a bowl, add olives, citrus juice, and vinegar. Pour warm infused oil over olives and stir to coat. Marinate at least 4 hours to overnight. Serve at room temperature. Keep refrigerated up to 1 month.
Blue Cheese & Bacon Dates
Serves 6
- 27 medjool dates, pitted
- 4 oz blue cheese
- 9 strips bacon, cut in thirds
- 2 tbsp date syrup + 1 tsp sherry vinegar (glaze)
- Crumbled blue cheese and green onions, for garnish
Preheat oven to 375F. Slit each date lengthwise. Press blue cheese into opening. Wrap with 1/3 strip bacon. Bake 25 minutes until bacon is crisp. Mix date syrup and vinegar for glaze. Drizzle over dates. Top with green onions and crumbled blue cheese.
Recipes and Photographs by Kristel Matousek | www.photoricalfood.com | HOME BY DESIGN / Eclectic Details 2026
