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The Easiest Olive Recipe: How To Make Garlic Confit Stuffed Olives
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Ah, California: land of endless sunshine, rolling hills dotted with vineyards, and, of course, some of the most amazing produce you can find. Today, let’s dive into a recipe that’s as easy as it is impressively delicious – Garlic Confit Stuffed Olives.
Sun-kissed Olives: California’s Little Gems
First up, let’s talk olives. These aren’t just any olives; they’re California-grown, nurtured under the golden sun, absorbing every bit of that warm, loving energy until they’re just bursting with flavor. It’s a Mediterranean vibe right here in our backyard, ensuring that every olive is a perfect, tiny little flavor bomb.
The Golden Cloves: California Garlic
Next in this dynamic duo is garlic. But not just any garlic. This is the kind of robust, flavor-packed garlic that only comes from being lovingly grown in California’s unique climate. It’s the secret punch in our recipe, transforming from a sharp bite to mellow sweetness through the magic of making Garlic Confit.
Garlic Confit might sound fancy, but it’s just another way of describing the art of cooking garlic real slow in olive oil until it’s so soft and sweet ,you’ll wonder where it’s been all your life. It’s a game-changer. And when we stuff these softened, fragrant cloves into juicy olives, we create a simple appetizer that sings with layers of flavor.
How to Make and Use Garlic Confit
Have you ever found yourself with a surplus of fresh garlic? Make garlic confit! After a slow cook in olive oil at low heat, fresh garlic cloves transform and become as soft and spreadable as warm butter with a mellow, garlicky flavor that is good on practically anything!
Click here to learn how to make garlic confit.
A Word About California Extra Virgin Olive Oil:
Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.
Why Our Stuffed Olives Will Steal the Show
Let’s be real: olives are the ultimate finger food. But when they’re stuffed with soft, sweet garlic confit? They transform from an everyday snack into a truly gourmet treat.
How to Whip Up This Easy-Peasy Stuffed Olive Appetizer
Our stuffed olives are a conversation starter, a palate pleaser, and best of all, they’re so darn easy to make.
You’ll Need to Gather These Ingredients:
- Juicy, ripe olives from the sun-drenched groves of California.
- Your freshly made batch of golden garlic confit.
- A good glug of the finest California olive oil.
- A sprinkle of chile flakes or herbs to make things a bit fancy (rosemary and thyme love this job.)
Let’s Make Stuffed Olives in 3 Simple Steps:
- Make Garlic Confit: Follow our no-fail recipe to whip up a batch of garlic confit. Let the cloves get cozy and soft in their olive oil bath.
- Olive Prep: Open a can of California ripe olives and drain off the brine.
- Stuffing Time: Coax a clove of that sweet, confit garlic into each olive. It’s okay to be generous.
- Dress to Impress: Lay those beauties out on a dish. Drizzle with some of that aromatic garlic-infused oil, and maybe throw on some herbs or a sprinkle of your favorite chili flakes to make it pretty.
Serve It Up: What to Pair with Stuffed Olives
Crack open a bottle of crisp California wine to go alongside these bad boys. Then watch them disappear faster than you can say, “Pass the stuffed olives, please.”
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Garlic Confit Stuffed Olives
Ingredients
- 2 6-ounce cans California Ripe Olives Green or black olives will both work.
- 1 batch Garlic Confit Click here to make garlic confit. You will have extra garlic confit leftover.
Optional to serve:
- 1 tsp fresh herbs, minced finely
- 1/4 tsp chili flakes
- a hearty drizzle of the garlic-infused oil from making Garlic Confit.
Instructions
- Drain the brine from the olives in the can.
- Remove any papery skin from the cloves of garlic that are intact.
- Stuff one clove of garlic into each olive. Repeat until all of the cloves are stuffed.
- Serve in a bowl with a sprinkle of fresh chili flakes and/or herbs if desired. Drizzle with a hefty pour of the garlic-infused oil from making Garlic Confit.