Recipe by 4Susan
This appetizing assortment of olives is perfect on a holiday relish tray. Use olives from the supermarket deli or a specialty store, such as Nicoise, Picholine, Kalamata, and oil-cured. Requires 24 hours of marination time. This makes about 6 cups and I'm counting about 1/4 C per serving/person. These last for a month, so you can serve them throughout the holidays, or put them into some pretty jars and hand out when you need an unexpected gift.
Top Review by lauralie41
I just recently began enjoying olives and this recipe is very good! Since I am the only one that will eat them I halved the recipe and used kalamata olives. Refrigerated for two days and enjoyed them on New Years Eve. Would like to try this recipe with the assorted olives too. Thank 4Susan for posting this recipe! Made and reviewed for My 3 Chefs 2008.
- 1⁄4 cup extra virgin olive oil
- 2 teaspoons fennel seeds, crushed
- 4 small bay leaves
- 2 lbs mediterranean olives, assorted
- 6 slices lemon peel, 3 " by 1-inch each
- 4 garlic cloves, crushed
Directions See How It's Made
- In a 1 quart saucepan heat olive oil, fennel seeds, and bay leaves until hot but not smoking over medium heat.
- Remove saucepan from heat and let stand for 10 minutes.
- In a large bowl stir olive oil mixture with assorted olives, lemon peel and garlic.
- Cover bowl with plastic wrap or lid and refrigerate at least 24 hours to allow the flavors to develop; stir occasionally.
- Or place in a baggie, turn to coat well and press out as much air as possible; place on a plate and refrigerate, turning bag occasionally.
- Serve on a relish tray or spoon into jars for gift giving.
- Stores in the fridge for up to one month.