Secret Ingredients
- 1 cup assorted olives in brine
- 1 cup assorted olives in brine
- 2 teaspoons fennel seeds
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, peeled and chopped
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1/2 teaspoon cracked peppercorn
- 1 tablespoon freshly grated orange rind
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Directions
- Place the olives in a heat proof bowl.
- In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
- Set them aside to cool.
- In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
- Crush or coarsely grind the fennel seeds and add them to the marinade.
- Simmer for at least 5 minutes and then pour over the olives.
- Cool, and cover and refrigerate.
- Allow the olives to marinate at least 24 hours and up to one week before serving.
- Serve at room temperature.
- Enjoy!
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