MARINATED OLIVES
Olive oils usually used in cooking food. Considered to be sacred in anointing Kings in Ancient Greece.
Mistaken to be called as vegetables but actually they are fruits. Often to be served in a party as a starter or appetizers or sprinkled over food.
Olives are a party staple and guests will appreciate having to keep on hand for entertaining.
Today I will teach you on how to MARINATE OLIVES:
3 cups mixed olives, rinsed and drained well
1 cup extra-virgin olive oil
4 sprigs fresh thyme
3 sprigs fresh rosemary
1 1/2 tsp. whole fennel seeds
2 strips orange zest
1/4 tsp. crushed red pepper flakes
1 bay leaf
1 clove garlic, slivered
1/4 cup fresh lemon juice
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| Photo credit to FINECOOKING.COM |
- Put the olives in a 1-quarter, in a small saucepan, combine the oil, thyme, rosemary, fennel seeds, zest, red pepper flakes, bay leaf and garlic.
- Heat on very low for 10 minutes.
- Pour the oil and seasonings over the olives.
- Add the lemon juice and close the jar.
- Turn a few times to distribute the seasonings;let cool to room temperature.
- Store in the refrigerator for no longer than 4 days.
- Before serving, bring the olives to room temperature and drain off most of the oil.
- Yield 3 cups.
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| photo credit: DesheBoard via photopin cc |
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