Friday, November 23, 2012

Herbed Olives


Herbed Olives
This week in French Fridays With Dorie we made Herbed Olives.  I made them a few days early so I could serve them at Thanksgiving.  I did just as Dorie suggested -I got the plainest olives I could find.  The olives are marinated in seasoned olive oil.  The olive oil is seasoned with coriander, fennel, black pepper, bay leaves, rosemary, thyme, chili flakes, lemon zest, and garlic.  I took a a taste right after I prepared the olives and they were ok.  Let them macerate in the refrigerator overnight and the next day they are wonderful.  They were some of the best olives I have eaten and so easy and inexpensive to make.  I'll be making this recipe again and again.
You can find this recipe on  pages 16-17 in "Around My French Table."















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