Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Roman-Style Marinated Olives




Source of Recipe


Internet


List of Ingredients




1 pound brine-packed nicoise or picholine olives
1 cup extra-virgin olive oil
2 or 3 cloves garlic, peeled and flattened
1 tablespoon dried red pepper flakes
1 tablespoon fennel seeds, lightly toasted
zest of 1 large orange, grated or julienned



Recipe



Rinse the olives under cold water to remove the brine; drain well. Combine the olives, olive oil, garlic, red pepper falkes, fennel seeds and orange zest in a jar with a tight-fitting lid. Cover and marinate at room temperature for 3 to 5 hours. Store in the refrigerator for up to 1 month.