Olive Me

Cheap Eats

Trader Joe’s canned olives in water with red chile, smashed garlic, orange juice, olive oil, and salt.

First brined by accident in the Mediterranean Sea when they tumbled from branches and rolled into the salty waters and then later stripped of its bitterness by Roman wood ash, the olive* is everyone’s favorite 100,000 year-old** bar snack. For me, it’s a weekly staple, whether I’m alone for a “laptop lunch” or plying hungry dinner guests

It’s not uncommon to find seasoned olives in fancy Weck Jars at specialty stores, but along with that fanciness comes a commensurate price tag. Here’s how to do it cheaply at home:

Olives:

Canned in water

Pre-brined (adjust salt accordingly)

Vacuum Packed

Oils:

EVOO (a lighter version)

Vinegars:

Trash vinegar

Rice wine vinegar

Apple cider vinegar

Citrus Juice

Lemon

Lime

Orange

Grapefruit

Citrus Peel

See above

Spices:

Red pepper flakes

Za’atar

Everything bagel seasoning

Sumac

Honey

Salt

Peppercorns (pink can be really nice)

Alliums:

Garlic

Shallot

Onion (a sweet Vidalia can be nice)

Other:

Anchovies

Squid Ink

Fruit juice

Store in a fancy jar or a recycled jar with a tight lid or in sealed Tupperware. You’ll want to shake it during the marinating process.

*Of note: It has also increasingly become the name of female children.

**Records show olives were first consumed in Africa.