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Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
Ingredients:
8 ounces large green un-pitted large green brine-cured olives, such as Manzanilla Olives
1/4 cup Spanish olive oil
1/4 cup sherry vinegar
4 cloves garlic, lightly crushed and peeled
2 to 3 thin lemon slices
1 teaspoon coriander, crushed
1/2 teaspoon ground cumin
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 sprig fresh rosemary or 1/4 teaspoon dried rosemary leaves
1 bay leaf
1/2 teaspoon fennel seeds
1/2-inch piece dried red chile pepper, seeded or 3/4 teaspoon crushed red pepper flakes
Preparation:
With a sharp knife, make a small slit in each olive to allow the marinade to penetrate. Place in a glass jar to a tight fit.
Add olive oil, sherry vinegar, garlic, lemon, coriander seeds, cumin, thyme, rosemary, bay leaf, fennel seeds, and dried chile pepper to the jar with the olives.
Add just enough water to completely cover the olives, if needed. Close jar with lid and shake to blend and distribute ingredients. Leave overnight at room temperature; then refrigerate several days.
These olives will keep for months in the refrigerator. The longer these olives marinate, the better they become.
To serve, bring to room temperature.
Makes approximately 2 cups.
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Andalusia-Style Marinated Green Olives
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Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
Ingredients:
8 ounces large green un-pitted large green brine-cured olives, such as Manzanilla Olives
1/4 cup Spanish olive oil
1/4 cup sherry vinegar
4 cloves garlic, lightly crushed and peeled
2 to 3 thin lemon slices
1 teaspoon coriander, crushed
1/2 teaspoon ground cumin
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 sprig fresh rosemary or 1/4 teaspoon dried rosemary leaves
1 bay leaf
1/2 teaspoon fennel seeds
1/2-inch piece dried red chile pepper, seeded or 3/4 teaspoon crushed red pepper flakes
Preparation:
With a sharp knife, make a small slit in each olive to allow the marinade to penetrate. Place in a glass jar to a tight fit.
Add olive oil, sherry vinegar, garlic, lemon, coriander seeds, cumin, thyme, rosemary, bay leaf, fennel seeds, and dried chile pepper to the jar with the olives.
Add just enough water to completely cover the olives, if needed. Close jar with lid and shake to blend and distribute ingredients. Leave overnight at room temperature; then refrigerate several days.
These olives will keep for months in the refrigerator. The longer these olives marinate, the better they become.
To serve, bring to room temperature.
Makes approximately 2 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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