Provencal Olives

poniedziałek, 27 stycznia 2014

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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