|Dories’ wonderful Herbed Olives|
I started my herbed olives the beginning of the week. The deli department, at my grocery store, has a great selection of wonderful olives. I picked up some large Italian green, and some Gaeta (black) olives. Both were pretty plain with only olive oil added. I followed Dories recipe by toasting the coriander and fennel seeds, red pepper flakes, and peppercorns in a dry fry pan. After the spices cooled I added the garlic, olive oil, orange rind, rosemary and thyme to the pan and heated it. Once heated, I poured the mixture over the olives in a Mason Jar, letting them sit and macerate for at least 8 hours.
These Olives were a nice addition to my appetizer table! I’m pretty sure they were a hit because, at the end of the day there were very few left in the bowl. My son, who happens to be a huge olive fan, really enjoyed these. Being of Mediterranean descent, I grew up with olives. They were always on our table. Not those canned ripe black olives that most Americans love and enjoy but, oil cured, green and kalamata. My grandmother kept a huge jar in her pantry. She served them at just about every meal. Who knew my grandmother was so far ahead of her time? Those olives, that she served at every meal, would be considered gourmet today! Happy Sunday everyone!!
You can find this recipe in Dorie Greenspans cookbook “Around My French Table” or here where it was published by Epicurious.
|Ingredients for Herbed Olives|
|Mixture poured over the olives and left to marinade|
|A really nice addition to my appetizer table|