| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
20 |
Servings |
INGREDIENTS
| 1/2 |
|
Orange; grated zest |
| 1/2 |
|
Lemon; grated zest |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
c |
Italian flat parsley; chopped |
| 2 |
tb |
Rosemary |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Fresh ginger; chopped |
| 1/2 |
ts |
Fennel seed |
| 1/2 |
ts |
Red pepper flakes |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 4 |
c |
Assorted olives nicoise-kalamata-sicillian |
|
|
Extra virgin olive oil |
INSTRUCTIONS
Place zest, garlic, herbs, ginger, salt and pepper in a food processor.
Pulse until it forms a chunky paste. Toss olives with marinade and place in
a large glass jar or bowl. Add enough olive oil to cover olives by one
inch. Can be marinated in refrigerator up to 3 months. Recipe by John
Barbari
Recipe by: The Olives Table
Posted to MC-Recipe Digest V1 #791 by John Barbari <jbarbari@gdi.net> on
Sep 19, 1997
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