picholine olives

Categories
Stewart5
Yield
1 servings
MeasureIngredient
64 ounces Picholine olives
1½ tablespoon Fennel seeds
1½ tablespoon Coriander seeds
1½ tablespoon Cumin seeds
  Grated zest of 2 lemons
Sprigs thyme; chopped
Sprigs rosemary; chopped
Bay leaf
1 teaspoon Cumin powder
1 pinch Red-pepper flakes
3 tablespoons Dried oregano
8 cups Olive oil

Drain oil from picholine olives. Place in a stockpot, and fill with enough water to cover olives by several inches. Bring to a boil. Remove from heat, and let stand for 15 minutes. Drain immediately, and place in a large bowl.

Meanwhile, heat a medium heavy-bottomed skillet over medium-high heat. Add fennel, coriander, cumin, and toast, shaking skillet constantly, until spices are fragrant, about 1 minute. Add the toasted seeds and remaining ingredients to the olives, and mix well. Store at room temperature for 3 to 5 days to marinate before eating. Can keep in the refrigerator for 1 to 2 months. Makes 64 ounces of marinated olives (4 pounds).

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "64 ounces" Per serving: 15491 Calories (kcal); 1736g Total Fat; (98% calories from fat); 7g Protein; 43g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 347 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Terrance Brennan, Chef/owner; Picholine, 35 West Converted by MM_Buster v2.0n.

Similar recipes

Random recipe of the day

Mushroom brunch rice

Follow us

 Subscribe in a reader