Mediterranean Marinated Olives
Description
Here is a lovely recipe to have on hand, whether served with your daily meals, your weekend gatherings or as a starter or for special party buffet, this always makes a beautiful addition.
Ingredients
- 500 g. / 1 lb. 2 oz. green olives
- 500 g. / 1 lb. 2 oz. black olives
- 2 tablespoon fennel seeds
- 5 tablespoons coriander seeds
- 4 bay leaves
- Dried chilies optional, quantity to taste preference. I used 4 dried chilies, I like mine hot and zingy
- 2 cups good quality extra virgin olive oil
To be added upon serving
- 1 garlic clove crushed
- A quart of lemon preserve diced
- A sprig of parsley/ rosemary finely chopped
- 1 cup of the above marinated olives
- A pinch of chilie flakes optional
Instructions
- Heat the spices and bay leaves in an oil-free pan to bring out their earthy flavor.
- Mix the heated spices with the olive oil, in a bowl, and stir to infuse together.
- Toss in the green and black draied olives, and add the dried chilies, if used.
- Transfer the bowl ingredients to a sterilized jar, making sure the olives are fully submerged in oil.
- Once you need a bowl to be served right away, exract a cup of the jarred olives, add the crushed garlic, diced parsley/ rosemary and the julienned preserved lemon rind. Mix well and serve as a starter or part of the charcuterie display or even to munch on before serving the main dish. The result is fabulous. The blend keeps well in the refrigerator for 3-4 days.
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them at #Hadia's Lebanese Cuisine
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