Finger Food: Marinated Olives

[Guest guest]

* Exported from MasterCook *

 

Marinated Olives

 

Recipe By : Vegetarian Times Magazine, December 1999, page 28

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces good-quality green olives

(1 1/2 cups)

3 large garlic cloves -- coarsely chopped

3 tablespoons chopped mixed fresh herbs

(such as thyme and oregano and basil and

marjoram and sage and/or chives)

1 teaspoon finely chopped fresh rosemary

OR 1/2 tsp. dried -- crumbled

1 teaspoon fennel seeds -- crushed

1/2 teaspoon hot or sweet paprika.

1/4 teaspoon whole black peppercorns

1/4 teaspoon salt

1/8 teaspoon red pepper flakes

3 bay leaves

1 piece lemon peel -- 3 x 1-inch

Extra-virgin olive oil -- as needed

 

MAKES 1 1/2 CUPS DAIRY-FREE

 

It would be impossible to travel in the Mediterranean and not notice all

the small orchards of gnarled, silvery-leaved olive trees dotting the

countryside. Our zesty marinade makes tangy green olives even more

flavorful. The longer you leave them in the marinade, the more intense the

olives become. Use within one week.

 

Place olives in medium bowl. Add garlic, mixed herbs, rosemary, fennel

seeds, paprika, peppercorns, salt and red pepper flakes and mix well.

 

Pack olives into glass jar with tight-fitting lid, layering them with bay

leaves. Add lemon peel, then enough olive oil to cover olives. Tightly

cover jar and refrigerate at least 4 days, shaking occasionally.

 

To serve, drain olives, discarding peppercorns, bay leaves and lemon peel.

 

From " Vegetarian Times Cooks Mediterranean, " by Melissa Clark.

 

PER 1/4 CUP SERVING: 57 CALORIES; 1G PROTEIN; 6G TOTAL FAT; (2G SAT. FAT)

0G CARBOHYDRATE; 0MG CHOLESTEROL; 907MG SODIUM; 0G FIBER

 

 

 

 

 

- - - - - - - - - - - - - - - - - -