Cardamom orange or coriander thyme olives
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Tin (about 1 kilo) of Greek black olives; drained and rinsed |
| Peel of 1 orange; cut into | ||
| 1 | Vacuum pack or tin of green Cypriot or Greek olives; drained and rinsed | |
| 2 | tablespoons | Bruised coriander seeds long strips |
| 1 | tablespoon | Cardamom seeds; bruised but not pulverized |
| Olive oil to cover | ||
| 2 | Branches thyme (to 3) | |
| 8 | Peeled garlic cloves; cut into thick slices; to 10 | |
| Olive oil to cover | ||
Directions
CARDAMOM ORANGE OLIVES
CORIANDER THYME OLIVES
Place all the ingredients in a large glass jar and cover them completely with the oil. Give it a shake to disperse the seeds.
Store in a cool place. The flavour will develop nicely in about 2 weeks.
Note: The authors say that the oil that the olives mature in is good for cooking or salads when a strong oil is needed. The oil and olives can be replaced as they are used.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 02-19-95