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Prep Time: 10 minutes
Cook Time: 0 minutes
Store marinated olives in a jar or other airtight container for up to 1 month in the refrigerator. The longer the olives marinate, the better, as the flavors will continue to develop over time.
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- 1 lb. brine-cured green olives such as manzanillo, drained
- 2 Tbs. fennel seeds
- Finely grated zest and juice from 1 orange
- 2 garlic cloves, thinly sliced
- 1/2 tsp. red pepper flakes
- 10 black peppercorns
- 3 Tbs. olive oil
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions:Marinate the olives
In a clean 1 1/2-cup jar, combine the olives, fennel seeds, orange zest and juice, garlic, pepper flakes, peppercorns and olive oil. Cover and shake the jar to compact the ingredients. The contents should reach within about 1 inch of the rim. Uncover and add water until the ingredients are just covered. Shake the jar to release any air bubbles. The olive oil will rise to the top. Cover and let marinate for at least 15 minutes.
Serve the olives
Using a slotted spoon, transfer the olives to a serving bowl, discarding the liquid in the jar. Serve the olives alongside a small bowl to dispose of the pits. Makes about 60 olives.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).