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Lemon- and Herb-Spiced Olives

Source of Recipe


From "Lemons -- A Country Garden Cookbook"






List of Ingredients



• 4 cups unpitted green olives, or a combination of Niçoise and Moroccan green and black olives, drained of brine
  
• Approximately 1 cup virgin olive oil
  
• 2 Tbsp chopped fresh rosemary
  
• 1 Tbsp chopped fresh thyme
  
• 2 whole red chili peppers, julienned
  
• 4 large cloves garlic, peeled and crushed
  
• 6 white peppercorns, crushed
  
• 6 black peppercorns, crushed
  
• Zest of 1 lemon, julienned
  
• 1 tsp mustard seeds, crushed
  






Instructions



1. Lightly crush the olives with the back of a chopping knife on a cutting board. This will cause them to absorb more of the flavors.
   
   
2. In a small sauté pan, heat 1/2 cup olive oil over medium heat. Add all the ingredients except the olives, and warm for about 3 minutes or until the herbs and spices release their aromas.
   
   
3. Place the olives in a quart jar or ceramic container. Add the remaining olive oil or enough to cover the olives. Cool, seal and refrigerate. Olives will keep for months.
   
   Makes 4 cups.
   
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   "Spiced olives are the perfect accompaniment to aperitifs and wine, or served with an alfresco lunch."