Miss A Columnist

Agaat Den Hertog, Miss A's mother, is a native of The Netherlands and lives in a small town outside of Charlotte, NC. Before she moved to the United States, she worked as the designer for a Dutch children's clothing line. She traveled to Paris, Milan, London and other major European cities looking for new ideas, yarns and colors for the collections. Agaat's passion in life is traveling — there isn't a continent that she hasn't explored. She is involved with the Shelby Presbyterian Church and is passionate about supporting nonprofits such as Samaritan’s Purse.

Marinated Olives

marinated olives

This recipe comes from the Ritz-Carlton in Phoenix.  During a trip to Phoenix, a friend and I began a quest for the best Martini in the Scottsdale/Phoenix area. At the Ritz they served us these delicious marinated olives.

½ onion
½  tsp garlic
1 T fennel
1 tsp fresh basil
2 anchovies
½ tsp orange peel
1 pinch black pepper
½  cup olive oil
½  cup salad oil
¼ cup balsamic vinegar
¼ cup white wine vinegar
2 cup very large green or black olives

Puree first 5 ingredients. Mix in the rest of the ingredients, except the olives. Marinade overnight in the refrigerator.

We found the best Martinis! Unfortunatley, I no longer recall the name of the restaurant, but I remember that half way through our Martinis, the bartender brought out new chilled glasses. I think you’ll enjoy these marinated olives with or without the Martini.

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