Herbed olives (may94)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Mixed black and green brine-cured olives; such as Kalamata, |
| ; picholine, and | ||
| ; Gaeta (about 3/4 | ||
| ; pound) | ||
| 3 | tablespoons | Olive oil |
| 1 | 1/2 tablespo minced fresh rosemary; up to 1 | |
| ; and/or thyme leaves or1 to 1 1/2 | ||
| ; teaspoons crumbled dried | ||
| 1 | teaspoon | Freshly grated lemon zest |
| 2 | Garlic cloves; sliced thin | |
| ; lengthwise | ||
| ½ | teaspoon | Fennel seeds; or to taste, |
| ; crushed | ||
| ¼ | teaspoon | Dried hot red pepper flakes; or to taste |
Directions
In a container with a tight-fitting lid combine all ingredients with salt and pepper to taste and chill, shaking occasionally, at least 1 day and up to 1 week.
Serve olives at room temperature.
Makes 3 cups.
Gourmet May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.