Olives are such a versatile ingredient, but sometimes I love when they just shine in their own spotlight. When we were in Paris, I always looked forward to snacking on the marinated olives at the table, while we waited to order and for our meal to arrive.
Even though I found an older recipe from the NY Times, you can never go wrong with a classic dish. Most culinary professionals would probably say to use olives that have not been pitted- but I like practical shortcuts. I would still recommend using pitted olives. First, you don't have to worry about someone chipping a tooth...but really, with pitted, you can use them for more than just an appetizer. I like to chop mine up in a salad, or slice them up as a fresh layer of flavor in a sandwich. With a little twine tie, this would make a great hostess gift. Or, be selfish and treat yourself! We like to pack them up and take them as part of our picnic when we have Ravinia lawn seats.
source:Marinated Olives- NY Times
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
1 tablespoon fresh thyme leaves, coarsely chopped
1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds (I used dill 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.
Lasts for about two weeks.