Colleen mcglynn's marinated dry-cured olives
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Dry-cured black olives |
| 3 | Garlic cloves; peeled and crushed | |
| 2 | Sprigs fresh rosemary | |
| 2 | Sprigs fresh thyme | |
| 1 | Lemon; removed with a vegetable peeler , Zest of | |
| 1 | Orange; removed with a vegetable peeler , Zest of | |
| 3 | Fresh or 2 dried bay leaves | |
| 4 | Whole dried red chiles | |
| ¾ | cup | Extra virgin olive oil |
| Lemon juice or red wine vinegar; (optional) | ||
Directions
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