Andrew Scrivani for The New York Times
Marinated olives.
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
5 bay leaves
2 large garlic cloves, peeled, green shoots removed, thinly sliced
Strips of rind from 1 lemon (preferably organic)
1 tablespoon fresh thyme leaves, coarsely chopped
1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds
2 cups imported olives (black, green or a mix) (about 3/4 pound)
1. Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
2. Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
Yield: 2 cups, serving 12
Advance preparation: These will keep for about two weeks in the refrigerator.
Nutritional information per ounce (does not include marinade): 43 calories; 4 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 1 gram carbohydrates; 0 grams dietary fiber; 468 milligrams sodium (does not include salt to taste); 0 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
Recipes for Health: Marinated Olives
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Recipes for Health: Marinated Olives
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Recipes for Health: Marinated Olives
