Yield: 1 Servings
Measure | Ingredient |
---|---|
4 cups | Dry-cured black olives |
3 \N | Garlic cloves; peeled and crushed |
2 \N | Sprigs fresh rosemary |
2 \N | Sprigs fresh thyme |
1 \N | Lemon; removed with a vegetable peeler , Zest of |
1 \N | Orange; removed with a vegetable peeler , Zest of |
3 \N | Fresh or 2 dried bay leaves |
4 \N | Whole dried red chiles |
¾ cup | Extra virgin olive oil |
\N \N | Lemon juice or red wine vinegar; (optional) |
Former restaurant chef McGlynn and her husband Ridgely Evers produce olive oil from their 4,500 trees in Healdsburg. McGlynn likes to marinate dry-cured olives, blanching them first to remove some of their salt.
INSTRUCTIONS: Bring a medium pot of water to a boil over high heat. Add the olives and simmer for 15 seconds, then drain well.
Place all remaining ingredients in a saucepan over low heat. When the mixture is warm, remove from heat. Add the olives and toss.
If the olives need more acidity, add lemon juice or a splash of red wine vinegar. Let marinate for a few hours at room temperature before serving.
Refrigerate for longer keeping, but bring to room temperature before serving. Yields 1 quart.
©1998 San Francisco Chronicle Page 1/ZZ1 Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Apr 19, 1998