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Category: Cold
Prep Time: Cook Time: Total Time:
1 1/2 cups large, brine-cured green olives with pits
1 1/2 cups large, brine-cured black olives with pits
3 shallots, sliced thin
1/2 cup Sabula (see note)
1/4 cup extra-virgin olive oil
3 cloves garlic, crushed
1 tsp grated orange zest
1 tsp minced fresh thyme leaves
1 tsp red pepper flakes
3/4 tsp table salt
Pinch cayenne pepper
Rinse the olives thoroughly, drain and pat dry. Toss the olives with the remaining ingredients. Cover and refrigerate for at least 12 hours. Remove from the refrigerator at least 30 minutes before serving.
Makes about 3 cups
Remember to put out a small bowl for the pits. Sambuca is a sweet, licorice-flavored Italian spirit. You can substitute ouzo, a Greek spirit with a similar taste.
To Make Ahead
The chilled marinated olives can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week. Remove from the refrigerator at least 30 minutes before serving.
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MARINATED BLACK AND GREEN OLIVES
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Category: Cold
Prep Time: Cook Time: Total Time:
1 1/2 cups large, brine-cured green olives with pits
1 1/2 cups large, brine-cured black olives with pits
3 shallots, sliced thin
1/2 cup Sabula (see note)
1/4 cup extra-virgin olive oil
3 cloves garlic, crushed
1 tsp grated orange zest
1 tsp minced fresh thyme leaves
1 tsp red pepper flakes
3/4 tsp table salt
Pinch cayenne pepper
Rinse the olives thoroughly, drain and pat dry. Toss the olives with the remaining ingredients. Cover and refrigerate for at least 12 hours. Remove from the refrigerator at least 30 minutes before serving.
Makes about 3 cups
Remember to put out a small bowl for the pits. Sambuca is a sweet, licorice-flavored Italian spirit. You can substitute ouzo, a Greek spirit with a similar taste.
To Make Ahead
The chilled marinated olives can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week. Remove from the refrigerator at least 30 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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