Marinated Olives
By: Anonymous
Published: Friday, February 12, 2010 - 7:31pm

Ingredients




8 ounces pitted green olives, (about 1 ½ cups)
1 teaspoon finely chopped fresh rosemary
OR 1/2 tsp. dried
3 tablespoons fresh mixed herbs, such as
thyme, oregano, chives
OR 3 tsp. dried
1 teaspoon fennel seeds, crushed
teaspoon paprika
teaspoon crushed red pepper flakes
teaspoon black peppercorns
1 tablespoon coarsely chopped garlic
teaspoon salt
3 mediums bay leaves
lemon peel, (1 by 3-inch piece)
Olive oil to cover





Preparation

1 MAKES 1 1/2 CUPS DAIRY-FREE 2 Good quality olives are now sold in most supermarkets and you can make them even more interesting with this flavorful marinade. 3 Put olives into medium bowl. Add rosemary, herbs, fennel seeds, paprika, red pepper flakes, peppercorns, and garlic and mix thoroughly. Pack seasoned olives into a pint jar, layering them with bay leaves and lemon peel. Pour oil over olives to cover, then tightly cover jar. Refrigerate for at least 4 days, shaking occasionally. 4 To serve, drain olives, discard peppercorns, bay leaves and lemon peel. 5 Serve at room temperature. 6 NOTE: To pit olives, make a slit down one side of the olive. With a heavy cleaver or rolling pin, smash the olive on a cutting board two or three times, turning the olive over between turns. Remove pit. 


Tools










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Preparation

 1  MAKES 1 1/2 CUPS DAIRY-FREE  2  Good quality olives are now sold in most supermarkets and you can make them even more interesting with this flavorful marinade.  3  Put olives into medium bowl. Add rosemary, herbs, fennel seeds, paprika, red pepper flakes, peppercorns, and garlic and mix thoroughly. Pack seasoned olives into a pint jar, layering them with bay leaves and lemon peel. Pour oil over olives to cover, then tightly cover jar. Refrigerate for at least 4 days, shaking occasionally.  4  To serve, drain olives, discard peppercorns, bay leaves and lemon peel.  5  Serve at room temperature.  6  NOTE: To pit olives, make a slit down one side of the olive. With a heavy cleaver or rolling pin, smash the olive on a cutting board two or three times, turning the olive over between turns. Remove pit.