"These olives can be eaten straight out of the jar, but I recommend warming them in the oven for a few minutes. The flavors get even better!" says Stephanie.
Recipe courtesy of Stephanie Izard
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Marinated Olives
Total:
55 min
Active:
45 min
Yield:
8 cups
Level:
Easy
Total:
55 min
Active:
45 min
Yield:
8 cups
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Put the garlic cloves on a sheet of aluminum foil, drizzle with the olive oil and season with 1/4 teaspoon salt. Fold the foil over to create a sealed pouch and roast the garlic until the cloves are lightly browned and very tender, 30 to 45 minutes.

Meanwhile, bring the orange juice, sugar and sherry vinegar to a boil in a small nonreactive saucepan. Stir in the shallots and sliced chile pepper, return to a boil, then remove from the heat and allow to cool to room temperature.

Toast the fennel, coriander and mustard seeds and the peppercorns in a small sauté pan over medium heat for a few minutes, until lightly browned and very fragrant. Transfer the spices to a mortar and break up into smaller, coarsely ground pieces with a pestle.

Combine the roasted garlic and olives with the orange juice mixture, orange zest and spices in a medium bowl. Divide among jars. Marinate in the refrigerator at least overnight and up to 1 week.

To serve, transfer to an ovenproof serving dish and heat for about 10 minutes in a 300 degrees F oven.

Photograph by Ryan Dausch

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