Picholine Olives
By: Anonymous
Published: Saturday, December 5, 2009 - 12:08am

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