OLIVES OLIVES

By Coo1

Makes about 4 cups

Ingredients

• 1/2 orange grated zest
• 1/2 lemon grated zest
• 2 cloves garlic, minced
• 1/4 cup chopped flat-leaf parsley
• 1-2 tbls chopped fresh rosemary leaves (or 1-2 tsp dried rosemary)
• 2 tsp chopped fresh oregano leaves (or 1/2 tsp dried oregano
• 1 tsp chopped peeled fresh ginger
• 1/2 tsp fennel seeds
• 1/4 to 1/2 tsp crushed red pepper flakes
• 1 tsp coarse salt
• 1 tsp freshly ground pepper
• 4 cups assorted olives, such as alphonso, kalamata, nicoise, picholine, and/or Sicilian green
• Virgin olive oil, to cover

Preparation

Step 1

1. In the bowl of a feed processor, place zests, garlic, parsley, rosemary, oregano, ginger, fennel seeds, red pepper flakes and salt and pepper. Pulse to form a chunky paste.
2. Toss olives with paste. Place in a glass jar; cover with olive oil. Marinate and store in the refrigerator for up to 1 month. Use a slotted spoon to transfer olives to a bowl, and serve at room temperature.