Picholine Olives


Photo: flickr user D.L.

Tags:

condiment
snack

Yield:

1.0 servings

Added:

December 5, 2009

Creator:

Anonymous

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Ingredients

64 ounces picholine olives
1 1/2 tablespoons fennel seeds
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
Grated zest of 2 lemons
5 sprg thyme chopped
5 sprg rosemary chopped
1 bay leaf
1 teaspoon cumin powder
1 pch red-pepper flakes
3 tablespoons dried oregano
8 cups olive oil

Preparation

1
Drain oil from picholine olives. Place in a stockpot, and fill with enough water to cover olives by several inches. Bring to a boil. Remove from heat, and let stand for 15 minutes. Drain immediately, and place in a large bowl.
2
Meanwhile, heat a medium heavy-bottomed skillet over medium-high heat. Add fennel, coriander, cumin, and toast, shaking skillet constantly, until spices are fragrant, about 1 minute. Add the toasted seeds and remaining ingredients to the olives, and mix well.
3
Store at room temperature for 3 to 5 days to marinate before eating. Can keep in the refrigerator for 1 to 2 months.
4
Makes 64 ounces of marinated olives (4 pounds).
5
Yield: 64 ounces

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