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Provencal Olives
Time: 25 mins
Ingredients
- 1 cup assorted olives in brine
- 2 teaspoons fennel seeds
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, peeled and chopped
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1/2 teaspoon cracked peppercorn
- 1 tablespoon freshly grated orange rind
Directions
- 1 Place the olives in a heat proof bowl.
- 2 In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
- 3 Set them aside to cool.
- 4 In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
- 5 Crush or coarsely grind the fennel seeds and add them to the marinade.
- 6 Simmer for at least 5 minutes and then pour over the olives.
- 7 Cool, and cover and refrigerate.
- 8 Allow the olives to marinate at least 24 hours and up to one week before serving.
- 9 Serve at room temperature.
- 10 Enjoy!
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