Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...



Marinated Margie Olives

Mary Lee Crooks Wilson, a daily recipe subscriber wrote:
Cocktail nibbles are key for holiday celebrations. This recipe is so 
simple and the ingredients are easy to keep in the pantry for impromptu 
guests. The recipe comes from my mother in law, Marjorie Wilson, who was always a gracious hostess to family and friends alike. This recipe, the all time favorite, was her special transformation of ordinary canned black olives into what is now known as the famous "Margie Olives". In her honor, I would like to share her recipe with you. Try it and enjoy! 

1 Can Black Pitted Olives, any size 
Minced Garlic, one clove
Extra Virgin Olive Oil,1 or 2 Tablespoons 
Lemon Juice, freshly squeezed, a splash
Balsamic Vinegar, a splash
Scotch, optional, a very small splash 

Drain the can of olives, discarding the liquid. In a bowl, mix the garlic with the olive oil. Add the olives and toss gently to coat the olives. 

Splash first with the balsamic vinegar, toss gently. Splash with the lemon juice, toss gently. Taste and adjust flavors to your preference. 

A tiny splash of scotch adds a sophisticated touch and taste. Olives should marinate for at least 15-20 minutes before serving. In the event you have leftovers, they can be kept, uncovered, in the refrigerator for at least 3 

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
TM Copyright

Featured Recipes:
Chocolate - the food of the Gods
Step-by-step cake decorating

Featured Magazine:
Dessert Professional