Gourmet Marinated Olives
Perfect for entertaining and snacking, these delicious marinated olives will serve as a beautiful addition to your next gathering! And they also make elegant and tasty gifts!
Ingredients
- 1 1/2 pounds assorted olives (kalamata, black, green, Spanish, etc) drained, **rinse the darker colored olives so they don't discolor the other lighter colors
- 3/4 cup good quality extra virgin olive oil
- 1/2 preserved lemon , pulp removed and discarded then the rind rinsed and finely diced
- homemade preserved lemons (click link for recipe)
- 4 cloves garlic , thinly sliced
- 2 teaspoons coriander seeds , lightly cracked
- 1 teaspoon fennel seeds , lightly cracked
- 1 1/2 teaspoons minced fresh rosemary
- 1 1/2 teaspoons minced fresh thyme
- 3 bay leaves , broken into pieces
- 1 dried red chili , membrane and seeds removed, broken into pieces (see NOTE)
Instructions
- Rinse the black olives so their juices don't discolor the other olives. Drain all the other olives in a colander, place them in a large bowl and set aside.
- Heat a small dry pan over medium-high heat and, once hot, add the coriander and fennel seeds. Roast until very fragrant, about 2-3 minutes, shaking the pan occasionally. Be careful not to scorch them. Add the olive oil and heat for a minute. Remove from heat and add all remaining ingredients except for the olives. Let sit until the marinade has cooled down.
- Pour the marinade over the olives and stir to combine. Cover the olives and let them sit in the fridge for a week or so for best flavor before eating them. Give them a shake every couple of days.
- The olives will keep in the fridge for at least a month. Give them an occasional shake. Bring to room temperature before serving.Makes 1 1/2 pounds of marinated olives.
Notes
Unless you like super spicy food, be very careful how much dried red chili you add. A little goes a very long way and the spiciness only increases over time. Omit entirely if you don't like heat.
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