Olives'olives
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Orange; grated zest | |
| ½ | Lemon; grated zest | |
| 2 | Cloves garlic; minced | |
| ½ | cup | Italian flat parsley; chopped |
| 2 | tablespoons | Rosemary |
| ½ | teaspoon | Oregano |
| 1 | teaspoon | Fresh ginger; chopped |
| ½ | teaspoon | Fennel seed |
| ½ | teaspoon | Red pepper flakes |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| 4 | cups | Assorted olives nicoise-kalamata-sicillian |
| Extra virgin olive oil | ||
Directions
Place zest, garlic, herbs, ginger, salt and pepper in a food processor.
Pulse until it forms a chunky paste. Toss olives with marinade and place in a large glass jar or bowl. Add enough olive oil to cover olives by one inch. Can be marinated in refrigerator up to 3 months. Recipe by John Barbari
Recipe by: The Olives Table
Posted to MC-Recipe Digest V1 #791 by John Barbari <jbarbari@...> on Sep 19, 1997