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Provencal Olives

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Ingredients

Adjust Servings:
1 cup assorted olives in brine
2 teaspoons fennel seeds
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 garlic cloves, peeled and chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon cracked peppercorn
1 tablespoon freshly grated orange rind

Nutritional information

572.4
Calories
493 g
Calories From Fat
54.8 g
Total Fat
7.5 g
Saturated Fat
0 mg
Cholesterol
21.7 mg
Sodium
18.7 g
Carbs
3 g
Dietary Fiber
9.6 g
Sugars
1.8 g
Protein
140g
Serving Size

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Provencal Olives

Features:
    Cuisine:

    A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France. Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply. Enjoy! From the Moosewood Restaurant's New Classics Cookbook!

    • 45 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Provencal Olives, A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply Enjoy! From the Moosewood Restaurant’s New Classics Cookbook!, Absolutely wonderful! I love olives to begin with, but this marinade takes the flavor over the top Plus the smell of toasted fennel seeds made my kitchen smell terrfific It was hard to wait 24 hours, but it was well worth it Next time I will double the recipe Thanx!


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    Steps

    1
    Done

    Place the Olives in a Heat Proof Bowl.

    2
    Done

    in a Small Heavy Iron Skillet (or Other Heavy Skillet), Toast the Fennel Seeds on Low Heat Just Until Golden and Aromatic.

    3
    Done

    Set Them Aside to Cool.

    4
    Done

    in a Small Nonreactive Saucepan, Bring the Vinegar, Oil, Garlic, Rosemary, Peppercorns, and Orange Peel to a Simmer.

    5
    Done

    Crush or Coarsely Grind the Fennel Seeds and Add Them to the Marinade.

    6
    Done

    Simmer For at Least 5 Minutes and Then Pour Over the Olives.

    7
    Done

    Cool, and Cover and Refrigerate.

    8
    Done

    Allow the Olives to Marinate at Least 24 Hours and Up to One Week Before Serving.

    9
    Done

    Serve at Room Temperature.

    10
    Done

    Enjoy!

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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