Colleen mcglynn's marinated dry-cured olives

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

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