marinated olives and variation

How To Make marinated olives and variation

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  Coriander Olives: 1 lb. black olives 1 small fresh hot pepper, seeded and cut in strips 1/2 cup coarsely chopped coriander 1 tsp. black peppercorns Olive oil to cover Lemon Fennel Olives: 1 lb. green olives 4 garlic cloves 1 Tbsp. fennel seeds Zest and juice of 1 lemon Olive oil to cover Franklin Adams’s Kalamata Olives 1 lb. kalamata olives or other black olives 1 tsp. Orange zest 6 hot peppers, dried or fresh Few sprigs fresh rosemary Few sprigs fresh Greek oregano Olive oil to cover Orange Cardamom Olives: 1 lb. black olives Zest of 2 oranges, cut in strips 2 tsp. cardamom seeds, lightly crushed 1 tsp. white peppercorns Olive oil to cover Thyme and Garlic Olives: 3/4 lb. black olives 3 garlic cloves, peeled and minced 1 to 2 Tbsp. fresh thyme leaves, or 1 to 2 tsp. dried 1 tsp. white peppercorns Olive oil to cover After draining and rinsing the olives, mix them with the herbs and spices and put them in a jar with a tight fitting lid. Pour oil over them and allow them to marinate for at least 2 days before using. if you’ve used garlic remove it after a few days so its strong flavor doesn’t overwhelm the other ingredients. The olives will keep in refrigerator for 6 months. Bring to room temperature before serving.
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