Herb-Marinated Olives Recipe - Cooking Index
Herb-Marinated Olives Recipe - Cooking Index
Don't discard the remaining olive oil after the olives are gone -- it is delicious served as a dipping oil for crusty French bread or drizzled over pasta or grilled vegetables.
Courses: Sauces| 1 lb | 454g / 16oz | Assorted olives, such as Kalamata, |
| Cerignola, Greek, Gaeta or Nicoise | ||
| 2 cups | 474ml | Olive oil |
| 1 | Onion - julienned | |
| 4 | Garlic cloves - thinly sliced | |
| 4 | Bay leaves - torn into pieces | |
| 1 | Fennel branch | |
| = (or 1 tspn fennel seeds) | ||
| 2 sections | Fresh thyme | |
| 1 section | Fresh rosemary | |
| 1 | Orange peel - (abt 3"), julienned | |
| 12 | Coriander seeds | |
| 1/4 teaspoon | 1.3ml | Crushed red pepper - or more to taste |
In a large bowl combine all ingredients and stir well to combine. Marinate at room temperature at least 24 hours before serving (cover and refrigerate if longer). Transfer to glass jars with lids and refrigerate for up to 2 weeks. (Allow to return to room temperature before serving.)
This recipe yields ?? servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B18) - from the - TV FOOD NETWORK
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