03 November, 2014

Spiced Green Olives | Of Tide & Thyme

The JL Annapolis describes this dish as "an addictive nibbler."

Spiced Green Olives ingredients
Makes 2.5 cups
2 cups whole large green olives with pits, not stuffed with pimientos (example)
1 large lemon, thinly sliced
Sterilized Mason jars having capacity to accommodate about 125% of the quantity of olives being prepared.

10 sprigs fresh rosemary, coarsely chopped 
4 fresh garlic cloves, peeled and minced
1/4 tsp freshly-ground pepper
1/4 tsp crushed red pepper
1.5 cups (12-oz US) extra virgin olive oil

Notes:  Olives are believed to have health benefits identified here.
  • In order to achieve the desired final product, this recipe must be made in advance for the flavors to blend. Marinating the olives four days (4) is critical to the flavor of this dish.
  • Leave some headoom in each Mason jar so you can lightly shake it and redistribute the seasonings while olives are marinating.
  • Although the original recipe directs to leave the marinating olive mixture at room temperature for four (4) days, I consider refrigeration advisable for better food safety (go to FDA Food Safety here) because both canned olives and fresh citrus fruit are part of the mixture. 
  •  If anyone tries Castelvetrano olives in this recipe, please add a comment to share your results.

Prepare olives and marinade at least four (4) days before serving
Wash the olives under running cold water. Then, use your hand and the side of a chef's knife (or a meat mallet) to gently crack the olives, but leave the pits inside (see 2nd bullet above). Set olives aside to drain for thirty (30) minutes in a colander placed in the sink or on a towel.

Place a layer of drained olives in the bottom of each sterilized Mason jar. Then add layer of lemon slice(s). Alternately, add drained olives and lemon slices to each jar, ending with olives, and leaving about 1-inch/25.4 mm headroom (see 3rd bullet above). 

Combine all of the above Marinade ingredients. Lightly whisk with a fork to distribute the seasonings and then divide Marinade evenly among the jars of olives. 

Refrigerate four (4) days
Wipe clean the jars, seal, and set aside in the refrigerator for four (4) days. 

Bring to room temperature before serving.

Adapts the Junior League of Annapolis, Inc.Of Tide & Thyme: Contemporary & Classic Recipes Celebrating Annapolis (Memphis: The Wimmer Companies, 1995), 57.

Appetizers and Snacks > Marinated

Page Last Modified 10 July 2015

No comments:

Post a Comment