Exotic Olives
Ingredients
PreparationIngredients
- 2 cups pitted green or Kalamata olives and liquid Add to list
- 1/2 teaspoon fennel seeds Add to list
- 1/2 teaspoon cumin seeds Add to list
- Grated peel of 1/2 orange and 1/2 lemon Add to list
- 1 tablespoon red wine vinegar Add to list
- 2 teaspoons crushed chile flakes or 1 fresh hot red pepper Add to list
- 1 tablespoon chopped parsley Add to list
- 1 bay leaf Add to list
- 1/2 teaspoon coriander seeds Add to list
- 1 branch fresh fennel (optional) Add to list
- 1 tablespoon lemon juice Add to list
- 2 garlic cloves, finely chopped Add to list
- 1 teaspoon dried oregano Add to list
- Olive oil to cover, about 1/4 to 1/2 cup Add to list
- A 1 pint or 1/2 liter canning jar with clamp-type lid Add to list
Preparation
Drain liquid from olives and reserve. Toast fennel and cumin seeds in an ungreased skillet over low heat until aromatic.
Combine olives in jar with other ingredients. Add olive oil and reserved liquid to cover. Seal jar with lid and shake to distribute the herbs.
Store in a cool place for several days to allow the flavor to develop. Keeps in refrigerator for 2 weeks. The oil becomes highly flavored and is delicious for cooking or in salads where a strong oil is needed.
Recipe by , PCC Cooks instructor
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