Wednesday, June 19, 2013

Hot Spice Olives

Hot Spiced Olives
(3 cups)


4 cloves Fresh Garlic, peeled
2 cups Kalamata Olives, drained
2 (1-inch) springs Fresh Rosemary (or 1 tsp. Dried Rosemary)
2 (1-inch) strips Fresh Orange Zest
½ tsp. Crushed Red Pepper
½ tsp. Black Peppercorns
1 cup (about) Extra Virgin Olive Oil


Using the side of a chef knife, lightly crush the garlic & remove the stem end. In a quart jar, layer ½ cup of olives, 2 garlic cloves, a rosemary sprig, a piece of zest and 1/8 tsp. of red pepper and peppercorns. Repeat this layering three more times. Now add the oil to just cover the ingredients. Seal with a lid and refrigerate at least 1 week. As the olives are used, add additional oil to keep ingredients covered. Serve olives at room temperature. They will keep at least a month in the refrigerator.

Note: You can easily double the recipe.

Note: You can also use black olives in this recipes or a mixture.

Ideas for Future Efforts

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