8 oz green olives, pitted (about 1-1/2 cups)
1 tsp. finely chopped fresh rosemary or ½ tsp. dried
3 Tbs. fresh mixed herbs, such as thyme, oregano, chives, sage, or 3 tsp. dried
1 tsp. fennel seeds, crushed
1/2 tsp. paprika
1/8 tsp. crushed red pepper flakes
1/4 tsp. black peppercorns
1 Tbs. coarsely chopped garlic
1/4 tsp. salt
3 medium bay leaves
1x3" piece of lemon peel
Olive oil to cover
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Put olives in medium bowl. Add rosemary, herbs, fennel seeds, paprika, red pepper flakes, peppercorns, and garlic and mix thoroughly. Pack seasoned olives into a pint jar, layering them with bay leaves and lemon peel. Pour oil over olives to cover, then tightly cover jar. Refrigerate for at least 4 days, shaking occasionally.
To serve, drain olives, discard peppercorns, bay leaves and lemon peel. Serve at room temperature.
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