[CH] Hot spiced olives
bluezinnia@kyananet.com
Sat, 27 Sep 2008 16:52:43 -0400
This marinade will actually suffice for three cups of olives if you like
them a bit less intense in flavor.
-Begin Recipe Export-
QBook version 1.00.14
Title: Hot Spiced Olives
Keywords: olives, pickles/relishes, chiles
2 cups pitted green, Kalamata, Sicilian or other flavorful
olives, with liquid--Midwesterners, cruise Kroger's
olive bar. Yummmm. <eg>.
1/2 tsp fennel seeds
1/2 tsp cumin seeds
Grated zest of 1/2 to 1 orange and 1/2 to 1 lemon
1 Tbsp red wine vinegar
Split hot red chiles to taste,
-OR- 2 to 4 quartered habaneros
-OR- 6 to 8 split lemon drop or// _arivivi gusano_ chiles
1 bay leaf
1/2 to 1 teaspoon coriander seeds
1 branch fresh fennel if available, chopped
1 Tbsp lemon juice
2 to 4 garlic cloves, finely chopped
1 tsp dried oregano
Extra-virgin olive oil to cover, about 1/4 to 1/2 cup
1 pint or 1/2 liter canning jar with clamp-type lid
Drain liquid from olives and reserve. Toast fennel and cumin seeds in
an ungreased
skillet over low heat until aromatic. Combine olives in jar with other
ingredients.
Add olive oil and reserved liquid to cover. (If you buy 'em from the
olive bar, be sure
to dish up some liquid with 'em.) Seal jar with lid and shake to
distribute the herbs.
Store in a cool place (preferably not the fridge) for several days to
allow the flavor to
develop. Keeps in refrigerator after that for at least 2 weeks--more if
you use more
chiles. The oil becomes highly flavored and is delicious for cooking or
in salads where
a flavorful oil is needed.
Serve with goat cheese, sesame crackers and iced tea or beer.
Source: Originally posted (no source given) to
gourmet-garden-of-spicy-vegetarian-eatin@yahoogroups.com . Recipe adapted
and chile content goosed up by me.
-End Recipe Export-
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