Good-quality olives are sold in specialty food stores and in the deli section of most supermarkets. Make them even more interesting with this flavorful marinade. Before serving, drain the olives, but save the oil and use in salad dressings or as a topping for pasta or sautéed vegetables.
- 8 oz. green olives, pitted if desired (about 11/2 cups)
- 1 tsp. finely chopped fresh rosemary, or 1/2 tsp. dried
- 3 Tbs. fresh mixed herbs (such as thyme, oregano, chives and sage), or 3 tsp. dried
- 1 tsp. fennel seeds, crushed
- 1/2 tsp. paprika
- 1/8 tsp. crushed red pepper flakes
- 1/4 tsp. black peppercorns
- 1 Tbs. coarsely chopped garlic
- 1/4 tsp. salt
- 3 medium bay leaves
- Olive oil
In medium bowl, combine olives, rosemary, mixed herbs, fennel seeds, paprika, red pepper flakes, peppercorns, garlic and salt. Mix thoroughly. Pack seasoned olives into pint jar, layering them with bay leaves and lemon peel. Pour enough oil over olives to cover, then tightly close jar. Refrigerate for at least 4 days, shaking jar occasionally each day.
To serve, drain olives, then remove and discard peppercorns, bay leaves and lemon peel. For best results, serve at room temperature.
Note: To pit green olives, make slit down one side of olive. With heavy cleaver or rolling pin, smash olive on cutting board two or three times, turning olive over in between. Remove pit.
- Calories: 129
- Carbohydrate Content: 2 g
- Fat Content: 14 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Saturated Fat Content: 2 g
- Sodium Content: 997 mg