PROVENCAL OLIVES
A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France. Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply. Enjoy! From the Moosewood Restaurant's New Classics Cookbook!
Provided by Sharon123
Categories European
Time 25m
Yield 1 cup sauce
Number Of Ingredients 8
Steps:
- Place the olives in a heat proof bowl.
- In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
- Set them aside to cool.
- In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
- Crush or coarsely grind the fennel seeds and add them to the marinade.
- Simmer for at least 5 minutes and then pour over the olives.
- Cool, and cover and refrigerate.
- Allow the olives to marinate at least 24 hours and up to one week before serving.
- Serve at room temperature.
- Enjoy!
Nutrition Facts : Calories 572.4, Fat 54.8, SaturatedFat 7.5, Sodium 21.7, Carbohydrate 18.7, Fiber 3, Sugar 9.6, Protein 1.8
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Leo Marino
[email protected]These olives are the perfect addition to any party or gathering. They're always a hit!
kwtrain spotter
[email protected]I've never made olives before, but these were so easy to make. I'm definitely going to make them again.
Nevaeh Boolsastill
[email protected]These olives are delicious! I love the way the herbs and spices blend together.
chico fehr
[email protected]I love these olives! They're so easy to make and they taste so good. I always have a jar of them in my fridge.
Kate Robertson
[email protected]These olives are the perfect snack. They're salty, savory, and addictive.
Cool
[email protected]I'm not a big fan of olives, but these were really good. I'll definitely be making them again.
Sherry Mercer
[email protected]These olives are so flavorful and delicious. I love the combination of herbs and spices.
Sadiq Ali
[email protected]I've been making these olives for years and they're always a hit. They're the perfect addition to any party or gathering.
Arpa Sani
[email protected]I made these olives for a potluck and they were gone in minutes. Everyone loved them!
Madi Cox
[email protected]These olives are the perfect appetizer. They're salty, savory, and herby.
Missam Abbas
[email protected]I used a variety of olives and they all turned out great. I especially liked the kalamata olives.
Fazi Warriach
[email protected]These olives are so easy to make and they taste so good. I'll definitely be making them again.
Feeling Witchy
[email protected]Delicious! I followed the recipe exactly and they turned out perfect.
Aidan Brady
[email protected]I've never been a fan of olives, but these were amazing! The herbs and spices really made them.
James Twum
[email protected]These olives were a huge hit at my party! They were so flavorful and addictive, I couldn't stop eating them.