Todd English' Olives |
Grated zest of 1/2 orange Grated zest of 1/2 lemon 2 garlic cloves, minced 1/4 cup chopped flat-leaf parsley leaves 1 to 2 tablespoons chopped fresh rosemary leaves or 1 to 2 teaspoons dried rosemary 2 teaspoons chopped fresh oregano leaves or heaping 1/2 teaspoon dried oregano 1 teaspoon chopped peeled fresh ginger 1/2 teaspoon fennel seed 1/4 to 1/2 teaspoon crushed red pepper flakes 1 teaspoon coarse salt 1 teaspoon freshly ground pepper 4 cups assorted olives, such as Niçoise, Kalamata, Picholine, Alphonso, and/or Sicilian green Virgin olive oil, to cover |
In the bowl of a food processor fitted with the steel blade attachment, add the orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel seeds, pepper flakes, salt and pepper. Pulse until the mixture forms a chunky paste. Toss the olives with the marinade, and cover with the olive oil. Serve immediately, or place in a glass jar, marinate, and store in the refrigerator for up to 1 month. |
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