Serve at your next dinner party!
1 jar of Peloponnese Kalamata Olives, drained*
1 jar of Peloponnese Green Ionian Olives, drained
1 jar marinated artichoke hearts, halved or quartered
½ small red onion, thinly sliced
½ cup feta cheese, cut into bite-sized cubes
¼ cup sundried tomatoes, halved or quartered
2 tablespoons Peloponnese Wild Capers, drained
½ teaspoon fresh oregano, finely chopped
Optional: 1 tablespoon of herbed oil from Sundried Tomatoes
¾–1 lb of sliced cured meats or cold cuts – salami, prosciutto, smoked turkey, etc.
5 Peloponnese Flame Roasted Sweet Peppers, cut into long, thin strips
12 long Grissini breadsticks
In a bowl, toss together the half of each jar of olives, artichoke hearts, red onion, feta cubes, sun dried tomato, wild capers, chopped fresh oregano and (if desired) the herbed oil from the sundried tomatoes. Place mixture in the center of a large platter. Roll the sliced meats. Place meats and remaining olives around the outside of the platter. Wrap roasted red pepper strips around the Grissini in the shape of a spiral and place those on the platter as well. Serves 10-12.
DON’T FORGET THE BRINE! The full-flavored brine that the olives are marinated in can be used to make a lovely vinaigrette for salads (about ¼ of the volume of the vinaigrette can consist of brine). Another idea: add a few tablespoons to soups and sauces for subtle flavor. Remember: the brine contains salt, so make sure to adjust the salt in the sauce, soup or vinaigrette.