Marinated Olives

I love marinated olives.  When I lived in Florida I kept them on hand all the time because it was so easy to pick some up at Joe Patti’s.  I haven’t found any near me that compare to those.  However, I may have just found a recipe that’s even better!  I ran across this recipe a few weeks ago in Salad As A Meal by Patricia Wells.  I’ve been thinking about the recipe ever since.  I made the Quick Lemon Confit a few days ago so I was ready to complete the recipe this morning.  They are wonderful, I’m almost glad that nobody else in my family likes olives!

 

Marinated Olives
 
Author:
 
Ingredients
  • ½ c. extra-virgin olive oil
  • ¼ c. best-quality red-wine vinegar
  • 1 tsp. fennel seeds
  • ½ tsp. hot red pepper flakes, or to taste
  • 3 dried bay leaves
  • ¼ c. finely minced Quick Lemon Confit (recipe follows)
  • 2 c. mixed olives
Instructions
  1. In a large saucepan, combine the oil and vinegar. Heat over low heat just until warm. Remove from the heat and add the fennel, pepper flakes, bay leaves and lemon confit. Add the olives and toss to coat them with the liquid. Transfer to a large, airtight container. Refrigerate, shaking the container regularly to redistribute the liquid, for at least 2 hours and up to 2 weeks.

Quick Lemon Confit
 
Author:
 
Ingredients
  • 2 lemons
  • ⅓ c. coarse sea salt
  • ½ c. freshly squeezed lemon juice (from 3 to 4 lemons)
Instructions
  1. Scrub the lemons and dry them well. Cut each lemon lengthwise into 8 wedges. In a bowl, toss the lemon wedges, salt, and lemon juice to coat the fruit evenly. Transfer to a glass container with a non-metal lid. Close the container and let the lemons ripen at room temperature for 2 days. (Store the jar of confit in the refrigerator for up to 1 month.)

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