Marinated Olives
- Level: Easy
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 216
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 839
- Total: 55 min (plus overnight marinating)
- Active: 45 min
Ingredients
2 heads garlic, cloves separated and peeled
1 tablespoon extra-virgin olive oil
Kosher salt
Zest (in wide strips) and juice of 2 oranges
2 tablespoons sugar
1 tablespoon sherry vinegar
2 shallots, thinly sliced (about 1 cup)
1 Anaheim chile pepper, halved, seeded and thinly sliced
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 1/2 teaspoons pink peppercorns
2 pounds assorted olives (such as Cerignola, Manzanilla and Arbequin
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.