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Olives Olives
Makes About 4 Cups
*Grated zest of 1/2 orange
*Grated zest of 1/2 lemon
*2 garlic cloves, minced
*1/4 cup chopped fresh flat-leaf parsley leaves
*1 to 2 tbls. chopped fresh rosemary leaves or 1 to 2 tsp. dried rosemary
*2 tsp. chopped fresh oregano leaves or heaping 1/2 tsp. dried oregano
*1 tsp. chopped peeled fresh ginger
*1/2 tsp. fennel seeds
*1/4 to 1/2 tsp. crushed red pepper flakes
*1 tsp. kosher salt
*1 tsp. black pepper
*4 cups assorted olives, such as Nicoise, Kalamata, Picholine, Alphonso, and/or Sicilian green
*Virgin olive oil, to cover
1To make the marinade: Place the orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel, pepper flakes, salt, and pepper in a food processor fitted with a steel blade and pulse until the mixture forms a chunky paste.
2Toss the olives with the marinade and cover with the olive oil. Serve immediately, or place in a glass jar and let marinate at room temperature for up to 1 month or refrigerate for up to 3 months.
  • The olives we use at Olives are the meaty ones. Some of my favorites include: Gaeta - small wrinkled black Italian olives with a salty, plum-y taste. Kalamata - smooth medium-sized black olives with a fruity taste. Oil-cured black - small jet-black olives with a smoky flavor. I use them when I want a rich, salty, slightly bitter taste. Bella di Cerignola - huge green southern Italian olives that are somewhat like avocados in texture.

From THE OLIVES TABLE by Todd English and Sally Sampson. Text Copyright(C) 1997 by Todd English and Sally Sampson. Reprinted by permission of Simon & Schuster, Inc.