Olives Olives
from Martha Stewart Living: Program Guide
* makes about 4 cups
Grated zest of ½ orange
Grated zest of ½ lemon
2 garlic cloves, minced
¼ C chopped flat-leaf parsley leaves
1 to 2 Tbsp chopped fresh rosemary leaves or 1 to 2 tsps dried rosemary
2 tsps chopped fresh oregano leaves or heaping ½ teaspood dried oregano
1 tsp chopped peeled fresh ginger
½ tsp fennel seeds
¼ to ½ tsp crushed red pepper flakes
1 tsp coarse salt
1 tsp freshly ground pepper
4 C assorted olives, such as Nicoise, Kalamata, Picholine, Alphonso, and/or Sicilian Green
Virgin Olive Oil, to cover
In the bowl of a food processor fitted with the steel-blade attachement, add the orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel seeds, pepper flakes, and salt. 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.
* makes about 4 cups
Grated zest of ½ orange
Grated zest of ½ lemon
2 garlic cloves, minced
¼ C chopped flat-leaf parsley leaves
1 to 2 Tbsp chopped fresh rosemary leaves or 1 to 2 tsps dried rosemary
2 tsps chopped fresh oregano leaves or heaping ½ teaspood dried oregano
1 tsp chopped peeled fresh ginger
½ tsp fennel seeds
¼ to ½ tsp crushed red pepper flakes
1 tsp coarse salt
1 tsp freshly ground pepper
4 C assorted olives, such as Nicoise, Kalamata, Picholine, Alphonso, and/or Sicilian Green
Virgin Olive Oil, to cover
In the bowl of a food processor fitted with the steel-blade attachement, add the orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel seeds, pepper flakes, and salt. 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.