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Category: Cold
Prep Time: Cook Time: Total Time:
1/2 lb large green olives
1/2 lb large kalamata olives
Zest of 1 lemon, roughly chopped
2 tsp dried oregano crumbled
1/2 tsp red pepper flakes
2 tsp fennel seeds
2 large bay leaves
1/2 tsp ground black pepper
1 1/4 c olive oil or as needed
Pat the olives dry and lightly crush with your hand, only just to break the skin, place in a container with a tight fitting lid.
In a heavy saucepan combine the lemon zest, oregano, pepper flakes, fennel, bay leaves, black pepper and olive oil. Bring just to a simmer. Pour over the olives to cover the olives completely.
Let stand, uncovered, at room temperature for 4 hours. Cover and refrigerate for at least 2 days to allow the flavors to blend. Can be kept in the refrigerator for up to 2 months. Serve at room temperature.
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SPICED MIXED OLIVES
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Category: Cold
Prep Time: Cook Time: Total Time:
1/2 lb large green olives
1/2 lb large kalamata olives
Zest of 1 lemon, roughly chopped
2 tsp dried oregano crumbled
1/2 tsp red pepper flakes
2 tsp fennel seeds
2 large bay leaves
1/2 tsp ground black pepper
1 1/4 c olive oil or as needed
Pat the olives dry and lightly crush with your hand, only just to break the skin, place in a container with a tight fitting lid.
In a heavy saucepan combine the lemon zest, oregano, pepper flakes, fennel, bay leaves, black pepper and olive oil. Bring just to a simmer. Pour over the olives to cover the olives completely.
Let stand, uncovered, at room temperature for 4 hours. Cover and refrigerate for at least 2 days to allow the flavors to blend. Can be kept in the refrigerator for up to 2 months. Serve at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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