Ingredients
- 1 pound assorted olives, such as Kalamata, Cerignola, Greek, Gaeta or Nicoise
- 2 cups olive oil
- 1 onion, julienned
- 4 cloves garlic, thinly sliced
- 4 bay leaves, torn into pieces
- 1 branch fennel or 1 teaspoon fennel seeds
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3-inch piece orange peel, julienned
- 12 coriander seeds
- 1/4 teaspoon crushed red pepper (or more, to taste)
Directions
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.)
Note: 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.
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By kaym_11954185
camden, 80
on June 29, 2009
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I just recently made these olives for a cocktail party and they were a big hit. Everyone was asking for the recipe. I used a mix of pitted olives (kalamata and green for ease and served wtih toothpicks on the side. I also had a lemon on hand and used the zest from that instead of the orange.
By carmineb_5275212
som,, MA
on October 02, 2006
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made these & packaged them up as Christmas gifts. Everyone who got them RAVED! Easiest thing to do and they really are great tasting and big wow factor
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