From Alice Enevoldsen
- 4 apples, cored and sliced
- 1/3 cup olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp white wine vinegar
- 1 “clove” of a shallot, chopped fine
- Salt
- Marjoram
- Basil
- Thyme
- Fresh rosemary (chopped as fine as is easy)
- Black pepper
- Kalamata olives – ½ cup?
Directions:
Mix olive oil, vinegars, and shallot. Set aside.
Spend this time preparing the apples.
Add the spices, and mix it up. Marinade the apples. Let sit, turning as long as you have time for (a couple hours). Room temperature is fine.
Grill, setting aside the remaining marinade. Grill at a low temperature for about 25 minutes, until the apples’ sugars caramelize a little but they’re still firm.
Whiz the leftover marinade up with some kalamata olives. Serve the apples and tapenade together.