Green olives are marinated in a slightly sweet citrus vinaigrette with a Mediterranean flair. No cooking required. Plan ahead to make these at least 6 hours in advance before consuming.
Prep Time: 10 minutes
Ingredients:
- 12 ounces picholine or other imported green olives, rinsed with cold water and drained well
- 1 Tablespoon finely grated orange zest
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground allspice
- 1/4 teaspoon coarse salt
- 1/4 teaspoon coarsely ground black pepper
- 1 Tablespoon chopped flat-leaf parsley
Preparation:
Place the olives, orange zest, oil, honey, and garlic in a bowl and mix well, using a rubber spatula. Add the thyme, allspice, salt, and pepper; fold to combine. Fold in the parsley. Pack the olives into an airtight container and refrigerate, covered, at least 6 hours and up to 3 days for the flavors to meld.Yield: 12 ounces
Recipe Source: All Around the World Cookbook by Sheila Lukins (Workman Publishing)
Reprinted with permission.
