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Mediterranean · Starter
Marinated Olives
Assorted olives bathed in warm oil scented with toasted coriander and fennel seed, garlic, rosemary, thyme, chile and lemon zest. A couple of hours is enough, and they improve over several days.
- YieldAbout 700 g of olives, serves 8
- Hands-on20 min
- Total2 h 35 min
- Difficulty
Ingredients
Olives
- 680 gassorted olives, about 1 1/2 lb
Marinade
- 2 tspcoriander seeds, lightly cracked
- 1 tspfennel seeds, lightly cracked
- 180 mlextra-virgin olive oil, about 3/4 cup
- 2 tbspred wine vinegar
- 4 clovesgarlic, sliced thin
- 1½ tspfresh rosemary, chopped
- 1½ tspfresh thyme leaves
- 4 leavesbay leaves, torn
- 1small dried red chile, stem and seeds removed, chopped
- 2 piecesstrips of lemon zest
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