Marinated Picholine Olives |
|
 |
Prep Time: 20 Minutes Cook Time: 1450 Minutes |
Ready In: 1470 Minutes Servings: 2 |
|
These olives can be served warm or at room temperature, but the flavor is brighter and the texture more tender when they're warm. Ingredients:
2 large garlic cloves, thinly sliced lengthwise |
1/2 cup plus 2 tablespoons olive oil |
1/2 cup white-wine vinegar |
1 large shallot, thinly sliced lengthwise |
1 tablespoon packed dark brown sugar |
1/4 teaspoon whole allspice, lightly crushed with flat side of a large heavy knife |
1 teaspoon whole pink peppercorns, lightly crushed |
1 (3-inch) cinnamon stick |
2 turkish bay leaves or 1 california |
2 (3- by 1-inch) strips fresh lemon zest |
2 (4- by 1-inch) strips fresh orange zest |
2 cups whole picholine or other brine-cured small green olives (3/4 pounds) |
Directions:
1. Cook garlic in 2 tablespoons oil in a small heavy skillet over moderate heat, stirring, until pale golden, about 30 seconds. Transfer garlic with a slotted spoon to a small bowl and reserve oil separately (to prevent garlic from continuing to brown in hot oil).
2. Simmer 1/4 cup vinegar with shallot and brown sugar in a 1-quart heavy saucepan, uncovered, stirring occasionally, until liquid is reduced to about 1 tablespoon, about 4 minutes.
3. Add garlic, garlic oil, remaining 1/2 cup olive oil, remaining 1/4 cup vinegar, spices, bay leaves, zests, and olives and bring to a simmer. Transfer mixture to a bowl and cool to warm. Marinate olives, covered and chilled, at least 24 hours.
4. If desired, reheat in saucepan over low heat, stirring until warm. Transfer with a slotted spoon to a serving dish.
5. Cooks' note: Olives can marinate up to 5 days.
|
|