Marinated Olives
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
6 Cups
- Serves:
- 24
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
GeeWhiz
United States