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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 6 |
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Quick to prepare and party-worthy. Keeps well refrigerated for several weeks. From Fine Cooking. No cooking is required, but I included 24 hours for marinating as the cook time. Ingredients:
1 pint oil packed olives (green or black or a mix and cerignola olives work especially well) or 1 pint brine packed olive (green or black or a mix and cerignola olives work especially well) |
1/4 teaspoon kosher salt |
1/2 teaspoon black peppercorns |
3 bay leaves |
3 sprigs rosemary or 3 sprigs thyme |
1/2 teaspoon fennel seed, lightly crushed |
4 -5 garlic cloves, cut in half lengthwise |
1 big pinch dried red pepper flakes (optional) |
2 medium lemons, zest (see instruction #2) |
3 tablespoons extra-virgin olive oil |
Directions:
1. If using brine-packed olives, drain them. In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic and red pepper flakes.
2. Zest the lemons (yellow only) in whatever size zest you like-a mix of finely grated zest for the brightest flavor and larger strips for color. Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate overnight to let the flavors mingle before serving.
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