Herbed olives (may94)

1 servings

Ingredients

Quantity Ingredient
3 cups Mixed black and green brine-cured olives; such as Kalamata,
; picholine, and
; Gaeta (about 3/4
; pound)
3 tablespoons Olive oil
1 1/2 tablespo minced fresh rosemary; up to 1
; and/or thyme leaves or1 to 1 1/2
; teaspoons crumbled dried
1 teaspoon Freshly grated lemon zest
2 Garlic cloves; sliced thin
; lengthwise
½ teaspoon Fennel seeds; or to taste,
; crushed
¼ teaspoon Dried hot red pepper flakes; or to taste

Directions

In a container with a tight-fitting lid combine all ingredients with salt and pepper to taste and chill, shaking occasionally, at least 1 day and up to 1 week.

Serve olives at room temperature.

Makes 3 cups.

Gourmet May 1994

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