Make Sure You Always Have These Marinated Olives in Your Fridge

kosher appetizer recipes, kosher recipes

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Make Sure You Always Have These Marinated Olives in Your Fridge

No Comments 02 November 2011

Marinated Olives

Italian olive oil, both oil and an oil bottle ...
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The world was not created in one day. So too your Jewish holiday and Shabbat meals. Prepping and cooking in advance is a must when it comes to entertaining for a large bunch. These marinated olives are the perfect appetizer for a scrumptious Shabbat lunch, especially accompanied with Syrian mazza such as lahamagine and kibbe . They are also perfect in the fridge for that unexpected guest.

SERVINGS: Makes 2 pounds

Ingredients

  • 1 tablespoon fennel seeds *
  • 2 pounds of green and black olives, assorted (2 1/2 cups)
  • 5 large garlic cloves, crushed
  • 1 tablespoon crushed red pepper
  • Zest strips from 1 orange, cut into fine julienne
  • About 1 cup extra-virgin olive oil

Directions

  • In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.
  • Rinse the olives in a large strainer; drain well. Transfer the olives to a medium bowl. Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover. Let stand at room temperature for at least 4 hours before serving.

Make Ahead

The olives can be refrigerated for up to 10 days. Bring to room temperature before serving.

Notes:

Fennel Seed has a delicate flavor; light and sweet, similar to anise.

Courtesy of Food and Wine Magazine

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