Infused with aromatic herbs and spices, marinated olives are easy to make and a welcome addition to any holiday table. For best results, use a mixture of assorted olives. Popular olives include Kalamata, Castelvetrano, Niçoise, Picholine and Cerignola.
Coriander & Lemon Marinated Olives
Ingredients
1 lb. of assorted unpitted whole olives
Zest of 1 lemon
2 tablespoons whole coriander seeds, slightly crushed
1/3 cup of extra virgin olive oil
3 whole bay leaves
Directions
Drain olives. In a small saucepan, add lemon and coriander seeds. Drizzle in olive oil and heat over medium-low heat until simmering. Remove from heat, add olives; toss coat thoroughly.
Leave at room temperature for an hour and then refrigerate. Will store in refrigerator for up to 2 weeks.
Chili & Garlic
Marinated Olives
Ingredients
2 cups assorted unpitted whole olives
1 clove of garlic, peeled
1/2 teaspoon salt
1 tablespoon and 1 teaspoon dried oregano
1 1/2 teaspoons chili flakes
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Directions
Drain olives. Rinse them with cold water and drain them again. Set aside.
In a small bowl, crush garlic with a fork. Add salt, oregano, chili flakes, oil, and vinegar. Whisk until emulsified.
Add olives and stir to coat well. Pour olive mixture into a storage container; cover and let
flavours infuse for 30 minutes before serving.
