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.
Marinated Olives
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)
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
