In moments where enough time is always eluding us, elaborate gatherings are not easy toput together and there’s always something pressing, marinating is a wonderfultechnique for the food enthusiast. If you sterilize jars properly, you can evenhave gifts at a moment’s notice.
We’remaking Herbed Olives with our FFWD group.
Theseolives take little time to prepare provided you have the ingredients ready. Olive oil isbarely heated in a pan and spices, herbs and citrus peel is added, heated untilfragrant and then poured onto olives that are waiting patiently in a bowl orjar.
The spicesinlcude black peppercorns, coriander, fennel seeds and red chili. The herbs are rosemary,bay leaves and thyme. The citrus are lemon and orange peels. And garlic of course. All veryconventional, known to go well together and, in my case, already in my regularpantry, ingredients.
Dorie suggests serving them after eight hours marinating, though I think they are better after days of waiting. The flavors meld together and get so much deeper.
And the oil itself might even be better than the olives.
I love thiskind of easy appetizer. It can get quite impressive if you add some good warmbread, fresh mozzarella, some sliced salami or thinly sliced prosciutto and anice red wine. Or white or whatever you like to drink. This is the thing withmediterranean flavors, they are a crowd pleaser and easily available.
I reallylike olives, really, a lot. So I’m keeping some in my fridge. Just in case Ihave company.
Like yesterday, my father dropped by to pick up some things andleft with marinated olives. Was he happy.
You can find the original recipe here.