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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France. Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply. Enjoy! From the Moosewood Restaurant's New Classics Cookbook! Ingredients:
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 |
Directions:
1. Place the olives in a heat proof bowl.
2. In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
3. Set them aside to cool.
4. In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
5. Crush or coarsely grind the fennel seeds and add them to the marinade.
6. Simmer for at least 5 minutes and then pour over the olives.
7. Cool, and cover and refrigerate.
8. Allow the olives to marinate at least 24 hours and up to one week before serving.
9. Serve at room temperature.
10. Enjoy!
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