Gin-marinated Olives - 1965

Save the brine from the olives to make vinaigrettes, cocktails, or use as a drizzle. I used St. George Spirits Botanivore Gin here.

12 ounces drained, rinsed green olives (pref. Castelvetrano) 2 serrano peppers, halved 1 medium clove of garlic, thinly sliced slivered peel of one lemon 6 tablespoons extra virgin olive oil 1/2 cup gin 1/2 teaspoon dried oregano a few sprigs of dried thyme, or equivalent 1/4 cup of cubed feta cheese

Heat the oven to 350F / 180C, with a rack in the center. In a baking dish, just large enough to arrange the olives in a single layer, combine them with the peppers, garlic, lemon peel, olive oil, gin, oregano, and thyme. Give a good toss, and bake for about 30 minutes, carefully jostling once or twice along the way. Remove from oven, sprinkle with the feta cubes, and let cool for a few minutes before serving.

Serves 4-6.

Prep time: 5 min - Cook time: 30 min Source and photo: 101 Cookbooks

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