Ingredients
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2
-
10
-
1
-
2
-
4
-
2 - 3
-
4
-
-
-
-
-
-
-
-
Directions
Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes, Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D’oeuvres They also make wonderful gifts – place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe – I always receive HUGE thanks for these!, HUGE fan of marinated olives and these did not disappoint! Hubby doesn’t like pits in olives, so used the pitted sorts I found a can of green olives in a simple light brine (they tasted like just regular black olives) and I also threw in some kalamatas for color and a change of pace I let mine marinate for about a day and a half before tasting I will certainly make these again, but I will use only 1 garlic clove THANKS for a great recipe! UPDATE: These were even MORE fabulous on day 3 the orange was much more pronounced and I have to say they were downright OUTSTANDING
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Steps
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1
Done
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Heat Up a Dry Heavy Based Frying Pan Over a Medium Heat and Add the Coriander Seeds. Toss Them Around Briefly Until They Start to Release Their Fragrance. Remove Them and Put to One Side. |
|
2
Done
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Mix All the Other Ingredients Together, and Then Add the Toasted Coriander Seeds and Mix Again. |
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3
Done
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Store Them in a Covered Jar or Container For 24 Hours Before Serving, to Allow to Flavours to Infuse. |
|
4
Done
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Bring Them to Room Temperature If They Have Been Stored in a Very Cool or Cold Area - as the Olive Oil May Have Congealed. |
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5
Done
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Serve With Toasted Pitta Bread, Cocktail Bread or Mini Toasts, Bread, Cocktails, Aperitifs or Assorted Hors D'oeuvres. |
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6
Done
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These Can Be Made Up to 3 Days in Advance. |
