Herb-Marinated Olives

Name: Herb-Marinated Olives
Ingredients: 1 pound assorted olives, such as Kalamata, Cerignola, Greek, Gaeta or Nicoise; 2 cups olive oil; 1 onion, julienned; 4 cloves garlic, thinly sliced; 4 bay leaves, torn into pieces; 1 branch fennel or 1 teaspoon fennel seeds; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 3 -inch piece orange peel, julienned; 12 coriander seeds; 1/4 teaspoon crushed red pepper (or more, to taste)

11 ingredients

5 steps

Ingredients

1 pound assorted olives, such as Kalamata, Cerignola, Greek, Gaeta or Nicoise
2 cups olive oil
1 onion, julienned
4 cloves garlic, thinly sliced
4 bay leaves, torn into pieces
1 branch fennel or 1 teaspoon fennel seeds
2 sprigs fresh thyme
1 sprig fresh rosemary
3 -inch piece orange peel, julienned
12 coriander seeds
1/4 teaspoon crushed red pepper (or more, to taste)

Directions

1

In a large bowl combine all ingredients and stir well to combine.
2

Marinate at room temperature at least 24 hours before serving (cover and refrigerate if longer).
3

Transfer to glass jars with lids and refrigerate for up to 2 weeks.
4

(Allow to return to room temperature before serving.)
5

Note: Don't discard the remaining olive oil after the olives are gone -- it is delicious served as a dipping oil for crusty French bread or drizzled over pasta or grilled vegetables.