Recipe by Sharon123
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!
Top Review by *Parsley*
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!
- 236.59 ml assorted olives in brine
- 9.85 ml fennel seeds
- 59.14 ml balsamic vinegar
- 59.14 ml extra virgin olive oil
- 3 garlic cloves, peeled and chopped
- 14.79 ml chopped fresh rosemary or 4.92 ml dried rosemary
- 2.46 ml cracked peppercorn
- 14.79 ml freshly grated orange rind
Directions See How It's Made
- Place the olives in a heat proof bowl.
- In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
- Set them aside to cool.
- In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
- Crush or coarsely grind the fennel seeds and add them to the marinade.
- Simmer for at least 5 minutes and then pour over the olives.
- Cool, and cover and refrigerate.
- Allow the olives to marinate at least 24 hours and up to one week before serving.
- Serve at room temperature.