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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Citrus-Marinated Olives

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Citrus-Marinated Olives Empty Citrus-Marinated Olives

    Post by Lobo Wed Jan 27, 2016 9:30 pm

    Citrus-Marinated Olives Img37l
    Citrus-Marinated Olives
    Citrus-Marinated Olives Translucent
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    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Servings: 15
    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.






    • 53

    Ingredients:


    • 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

    Citrus-Marinated Olives Wine-pairing-icon-white

    Wine Pairing

    This 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).

      Current date/time is Thu Mar 28, 2024 8:00 am