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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Easy, casual appetizer to serve with cocktails! Recipe from the Chicago Sun-Times FOOD section. Ingredients:
3 cups mixed whole unpitted olives, such as kalamata,nicoise and picholine |
1 cup extra virgin olive oil |
4 sprigs fresh thyme |
3 sprigs fresh rosemary |
1 1/2 teaspoons fennel seeds |
2 slices orange zest, colored portion only |
1/4 teaspoon dried red pepper flakes |
1 bay leaf |
1 clove garlic, slivered |
1/4 cup fresh lemon juice |
Directions:
1. Place olives in a 1-quart glass or ceramic jar and set aside.
2. In a small saucepan, combine oil, thyme, rosemary, fennel seed, zest, pepper flakes, bay leaf and garlic; heat on very low for 10 minutes.
3. Pour oil and seasonings over olives; add lemon juice and close the jar.
4. Turn a few times to distribute the seasonings; let cool to room temperature.
5. Store in the fridge for no longer than 4 days Before serving, bring olives to room temperature and drain off most of the oil.
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