I've made this recipe 3 times in less than 2 full weeks. I am only limited by the number of cans of black olives I buy each trip to the grocery. I didn't notice that the photo had the olives chopped, and so I left mine whole. The first two times I made this recipe, it never made it as far as marination; I just ate them all immediately. The third time I made them at a friend's house to avoid instant consumption and went back to eat them the next day but he never got even one. I tweaked the ingredients only by adding more of the cheese/olive oil paste. I think I like them better more toward room temperature as they are looser, and I like the individual flavors better before they meld. (Just sayin') Then again, with olives, garlic and parmesan, what's not to like? This recipe's definitely a keeper. And-- may I please be invited to the house where the people each only ate one?
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I've made this recipe 3 times in less than 2 full weeks. I am only limited by the number of...