Email to Cat      

Sweet and Spicy Olives

Source of Recipe


From "Bon Appètit: The Christmas Season"






List of Ingredients



• 6 ounces imported black olives (such as Kalamata)
  
• 6 ounces imported green olives (such as Greek)
  
• 1-1/2 cups olive oil
  
• Four 1 x 2-inch orange peel strips
  
• Four 1 x 2-inch lemon peel strips
  
• 1 Tbsp fennel seeds, lightly crushed in mortar with pestle
  
• 1 tsp dried crushed red pepper
  
• Sliced French (or Italian) bread and breadsticks
  






Instructions



1. Rinse olives; pat dry. Place one olive on work surface and crush with flat side of large knife until skin begins to break. Repeat with remaining olives. Place in medium bowl.
   
   
2. Combine all remaining ingredients, except bread, in heavy small saucepan. Heat until oil bubbles around the edge. Pour over olives. Let stand overnight, stirring occasionally. (Can be made 2 weeks ahead. Cover and refrigerate. Bring olives to room temperature before serving.)
   
   
3. Drain oil from olives into small bowl. Place olives in medium bowl. Serve olives, oil, bread and breadsticks together.
   
   Makes about 3 cups.