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Todd's Olives




Source of Recipe


Todd English


List of Ingredients




Grated zest of 1/2 orange
Grated zest of 1/2 lemon
2 garlic cloves -- minced
1/4 cup chopped fresh flat-leaf parsley leaves
1 tablespoon chopped fresh rosemary leaves or 1 to 2 -- (1 to 2)
teaspoons dried rosemary
2 teaspoons chopped fresh oregano leaves or heaping
1/2 teaspoon dried oregano
1 teaspoon chopped peeled fresh ginger
1/2 teaspoon fennel seed
1/4 teaspoon crushed red-pepper flakes -- (1/4 to 1/2)
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 cups assorted olives -- such as niçoise,
kalamata, picholine, alphonso, and/or
Sicilian green
Extra-virgin olive oil -- to cover


Recipe



In the bowl of a food processor fitted with the steel-blade attachment, place orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger,fennel seeds, pepper flakes, salt, and pepper. Pulse until the mixture
forms a chunky paste.

In a bowl, toss olives with the marinade, and cover with olive oil. Serve immediately, or place in a glass jar and store in the refrigerator for up to 1 month.