marinated olives
Appetizers, Canapes & Sides,  Food,  Vegetarian

Marinated Olives

I love olives, the funny thing is that when I was younger I never used to eat them and then about a decade or so ago I discovered how amazingly they go with just about anything.  I love the fancy little jar or bowl of marinated olives that you can get at a lot of restaurants, so I thought to try and make some for myself.  These turned out delicious.  The best part is that they can be stored in the refrigerator for a month.  If I’m short on time I eat them the day that I make them but the longer you let them sit the more flavorful they become.
 
The recipe calls for a number of aromatic ingredients, the first step is to dry roast the coriander and fennel seeds until they become fragrant before adding in the rest of the ingredients.
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Marinated Olives

Course: Appetizer, Snack

Ingredients

  • lbs mixed olives drained
  • ¾ cup extra virgin olive oil
  • ½ lemon rind
  • 4 cloves garlic thinly sliced
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • bay leaves broken into pieces
  • 1 dried red chili membrane and seeds removed (optional)

Instructions

  • Rinse the black olives so their juices don't discolor the other olives. Drain all the other olives in a colander, place them in a large bowl and set aside.
  • Heat a small dry pan over medium-high heat and, once hot, add the coriander and fennel seeds. Roast until very fragrant, about 2-3 minutes, shaking the pan occasionally. Be careful not to scorch them.
  • Add the olive oil and heat for a minute.
  • Remove from heat and add all remaining ingredients except for the olives. Let sit until the marinade has cooled down.
  • Pour the marinated over the olives and stir to combine. Cover the olives and let them sit in the fridge for a week before eating them. The longer they sit the better they'll taste.

Notes

The olives will keep in the fridge for at least a month. Give them an occasional shake. Bring to room temperature before serving.
Recipe from The Daring Gourmet

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