Picholine Olives

Name: Picholine Olives
Ingredients: 64 ounces picholine olives; 1 1/2 tablespoons fennel seeds; 1 1/2 tablespoons coriander seeds; 1 1/2 tablespoons cumin seeds; 2 lemons; 5 thyme sprg, chopped; 5 rosemary sprg, chopped; 1 bay leaf; 1 teaspoon cumin powder; 1 red pepper flakes; 3 tablespoons dried oregano; 8 cups olive oil

12 ingredients

3 steps

Ingredients

64 ounces picholine olives
1 1/2 tablespoons fennel seeds
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
2 lemons
5 thyme sprg, chopped
5 rosemary sprg, chopped
1 bay leaf
1 teaspoon cumin powder
1 red pepper flakes
3 tablespoons dried oregano
8 cups olive oil

Directions

1

Drain oil from picholine olives. Place in a stockpot, and fill with enough water to cover olives by several inches. Bring to a boil. Remove from heat, and let stand for 15 minutes. Drain immediately, and place in a large bowl.
2

Meanwhile, heat a medium heavy-bottomed skillet over medium-high heat. Add fennel, coriander, cumin, and toast, shaking skillet constantly, until spices are fragrant, about 1 minute. Add the toasted seeds and remaining ingredients to the olives, and mix well.
3

Store at room temperature for 3 to 5 days to marinate before eating. Can keep in the refrigerator for 1 to 2 months.