Email to Cat      

Marinated Cerignola Olives

Source of Recipe

From "The Home Cook" by Alex Guarnaschelli


Recipe Introduction

"My favorite olive? Hands down, green Cerignola. They are big and meaty and green, with a large pit that I always roll around in my mouth for a minute after eating off all the olive meat. The flavors of this marinade linger and whet the appetite. I make these in advance so my friends can snack on something while they watch the main course bubble away on the stove. Some grilled or toasted sourdough bread, a couple wedges of cheese or some ricotta, and a bowl of these olives...yum. Put out just enough for your friends and watch how much better dinner tastes after a palate opener like this. The longer these sit, the more pronounced the flavors become: whole spices mixed with fresh thyme and orange zest."

List of Ingredients

◦ � cup plus 1 tablespoon fruity extra-virgin olive oil
◦ Leaves from 6 large sprigs fresh thyme
◦ 2 large cloves garlic, grated
◦ 2 teaspoons crushed red pepper flakes
◦ 3 light grates of orange zest (see Tip)
◦ 4 heaping cups green Cerignola olives
◦ 2 tablespoons red wine vinegar
◦ 1 tablespoon yellow mustard seeds
◦ 1 tablespoon coriander seeds


Recipe

In a medium skillet, warm the 1 tablespoon olive oil over medium heat. Add the thyme leaves and cook until they bubble and crisp, 1 to 2 minutes. Remove the skillet from the heat and scrape the thyme into a medium bowl; reserve the skillet. Stir the garlic and red pepper flakes into the thyme. Add the orange zest, remaining � cup olive oil, and the olives to the thyme mixture and toss to combine.

In the same skillet, combine the vinegar with � cup water and warm it over medium heat for 1 minute. Then add the mustard and coriander seeds, and simmer gently for 8 to 10 minutes. Remove the skillet from the heat and allow the spices to sit in the mixture for 20 to 25 minutes.

Pour the vinegar and spices over the olives and toss to blend.
The olives can be served immediately, but their flavor improves if they are left to sit. Pack the olives into a jar, cover them with the marinade, and cover tightly. Refrigerate for 1 to 4 weeks. Bring to room temperature before serving.

Makes about 4 cups






❧ Tip:
When grating oranges, don't press too hard. Grate lightly to get just the top layer of the floral-scented skin and leave the bitter white pith behind.