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Marinated Green Olives with Duck Prosciutto



Marinated Green Olives with Duck Prosciutto
What is more Spanish than the olive? This delightfully simple appetizer is very reminiscent of Spanish-style tapas, small bite-sized portions of savory foods, usually eaten along with a glass of wine. If you purchase good quality olives which have already been marinated, half the work is already done. If you've been extra ambitious, you can use your own Cured Green Olives. But no matter how you prepare the olives, the end result will be wonderful.
Ingredients:

4 oz very thinly sliced duck prosciutto
Fresh herbs for garnish (optional)

Olives:
1/4 cup extra virgin olive oil
2 garlic cloves, peeled and smashed
1 tsp fresh thyme
1 tsp fresh rosemary
Peel of half a lemon, cut into thin strips
10 oz large cracked green olives


Directions:

 

Heat the olive oil, garlic, herbs and lemon peel in a medium pan over low heat for 2 - 3 minutes. Add the olives, stir to coat and continue to heat for another 2 - 3 minutes. Remove from the heat and set aside to cool. Place in a jar, cover tightly and refrigerate for at least a day.

 

Take the olives from the refigerator an hour or two before serving and allow to come to room temperature. Drain the olives, placethem on a serving plate, and drape with a thin slice of duck prosciutto. Finish with a drizzle of the olive oil marinade and a sprig of fresh herbs.

 

 



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