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    Todd's Olives


    Source of Recipe


    todd english and bobo3039

    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.

 

 

 


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