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)
Recipe from The Daring Gourmet
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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