Sun-Dried Tomato Stuffed Olives with Herbs

A gourmet appetiser that is more impressive than the effort required. The combination of sun-dried tomatoes, fresh herbs, and briny olives is one of those flavour combinations that simply works.

Ingredients

Large green or black olives, pitted · sun-dried tomatoes in oil · fresh basil, oregano, or parsley · garlic cloves · Boutique Olive Grove EVOO · salt and pepper.

Method

Finely chop the sun-dried tomatoes, fresh herbs, and garlic. Mix in a bowl with a drizzle of EVOO to bind. Carefully fill each pitted olive with the mixture using a small spoon. Place the stuffed olives in a bowl, drizzle with more EVOO, season lightly, and allow to marinate for at least an hour before serving. Serve at room temperature.

Variations

Add a small cube of feta or goat cheese inside the olive with the sun-dried tomato mixture. Add finely chopped jalpeños for heat. Add lemon or orange zest for brightness.

Serving

Standalone with toothpicks. On a charcuterie board with cheeses and cured meats. Roughly chopped into pasta or salads for added flavour and texture. Pairs well with a crisp Sauvignon Blanc or a light red.