Recipe for Olives Olives

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Yield:

Ingredients:

Amount	Ingredient
	Grated zest of 1/2 orange
	Grated zest of 1/2 lemon
2 x	garlic cloves minced
1/4 cup	chopped flat-leaf parsley leaves
1 tbl	chopped fresh rosemary - (to 2 tbspns)
	(or 1 to 2 tspns dried rosemary)
2 tsp	chopped fresh oregano
	(or 1/2 tspn dried oregano)
1 tsp	chopped peeled fresh ginger
1/2 tsp	fennel seeds
1/4 tsp	crushed red pepper flakes - (to 1/2 tspn)
1 tsp	coarse salt
1 tsp	freshly-ground black pepper
4 cup	assorted olives, such as Nicoise,
	Kalamata, picholine alphonso,
	and/or Sicilian green

Instructions:

Instructions: In the bowl of a food processor fitted with the steel-blade attachment, add the orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel seeds, pepper flakes, and salt. Pulse until the mixture forms a chunky paste.

Toss the olives with the marinade, and cover with the olive oil. Serve immediately, or place in a glass jar, marinate, and store in the refrigerator for up to 1 month.

Makes about 4 cups.

Yield: 4 cups

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... Olives Olives :: Olives Tart ...