Marinated Olives
Marinade
4 cups olive oil
4 large cloves garlic, peeled, crushed with the side of a heavy knife
Peel of 1 naval orange, removed with a vegetable peeler
1 Tbsp. dried rosemary leaves
2 tsp. fennel seeds
2 tsp. crushed red pepper
3 cups brine-cured green Spanish olives (about 24 oz.)
4 cups brine-cured calamata olives (about 32 oz.)
Heat Marinade ingredients in a saucepan over low heat until oil starts
to sizzle. Remove from heat; let cool to room temperature. Makes 7
cups.
Divide olives among 4 clean 1-pint jars. Add marinade, including
solids. Cover and refrigerate at least 1 week for flavor to develop.
(Oil will get cloudy when cold.)
Gail
Lindale, Texas, USA
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/