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.
- 1½ 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
- 3 bay leaves broken into pieces
- 1 dried red chili membrane and seeds removed (optional)
- 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.
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