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New Year's: Marinated Picholine Olives

Source of Recipe


From "The Best of Gourmet"



List of Ingredients



• 2 large cloves garlic, thinly sliced lengthwise
  
• ½ cup plus 2 tablespoons olive oil
  
• ½ cup white-wine vinegar
  
• 1 large shallot, thinly sliced lengthwise
  
• 1 Tbsp packed dark brown sugar
  
• ¼ tsp whole allspice, lightly crushed with flat side of a large heavy knife
  
• 1 tsp whole pink peppercorns, lightly crushed
  
• 1 (3-inch) cinnamon stick
  
• 2 Turkish bay leaves (or 1 California bay leaf)
  
• 2 (3- x 1-inch) strips fresh lemon zest
  
• 2 (4- x 1-inch) strips fresh orange zest
  
• 2 cups whole picholine or other brine-cured small green olives (¾ pound)
  






Instructions



1. Cook garlic in 2 tablespoons oil in a small heavy skillet over moderate heat, stirring, until pale golden, about 30 seconds. Transfer garlic with a slotted spoon to a small bowl and reserve oil separately (to prevent garlic from continuing to brown in hot oil).
   
   
2. Simmer ¼ cup vinegar with shallot and brown sugar in a 1-quart heavy saucepan, uncovered, stirring occasionally, until liquid is reduced to about 1 tablespoon, about 4 minutes.
   
   
3. Add garlic, garlic oil, remaining ½ cup olive oil, remaining ¼ cup vinegar, spices, bay leaves, zests, and olives, and bring to a simmer. Transfer mixture to a bowl and cool to warm. Marinate olives, covered and chilled, at least 24 hours.
   If desired, reheat in a saucepan over low heat, stirring until warm. Transfer with a slotted spoon to a serving dish.
   
   Makes about 2 cups.
   
   






Final Comments


• Olives can marinate up to 5 days.

• These olives can be served warm or at room temperature, but the flavor is brighter and the texture more tender when they're warm.