Exotic Olives

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Exotic Olives

 

2 cups pitted green or Kalamata olives and liquid

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

grated peel of 1/2 orange and 1/2 lemon

1 tablespoon red wine vinegar

2 teaspoons crushed chile flakes or 1 fresh hot red pepper

1 tablespoon chopped parsley

1 bay leaf

1/2 teaspoon coriander seeds

1 branch fresh fennel (optional)

1 tablespoon lemon juice

2 garlic cloves, finely chopped

1 teaspoon dried oregano

olive oil to cover, about 1/4 to 1/2 cup

1 pint or 1/2 liter canning jar with clamp-type lid

 

Drain liquid from olives and reserve. Toast fennel and cumin seeds in an

ungreased skillet over low heat until aromatic.

Combine olives in jar with other ingredients. Add olive oil and reserved liquid

to cover. Seal jar with lid and shake to distribute the herbs.

Store in a cool place for several days to allow the flavor to develop. Keeps in

refrigerator for 2 weeks. The oil becomes highly flavored and is delicious for

cooking or in salads where a strong oil is needed. Serves 4.