| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 64 | oz | Picholine olives |
| 1 1/2 | tb | Fennel seeds |
| 1 1/2 | tb | Coriander seeds |
| 1 1/2 | tb | Cumin seeds |
| Grated zest of 2 lemons | ||
| 5 | Sprigs thyme; chopped | |
| 5 | Sprigs rosemary; chopped | |
| 1 | Bay leaf | |
| 1 | ts | Cumin powder |
| 1 | pn | Red-pepper flakes |
| 3 | tb | Dried oregano |
| 8 | c | Olive oil |
INSTRUCTIONS
Drain oil from picholine olives. Place in a stockpot, and fill with enough water to cover olives by several inches. Bring to a boil. Remove from heat, and let stand for 15 minutes. Drain immediately, and place in a large bowl. Meanwhile, heat a medium heavy-bottomed skillet over medium-high heat. Add fennel, coriander, cumin, and toast, shaking skillet constantly, until spices are fragrant, about 1 minute. Add the toasted seeds and remaining ingredients to the olives, and mix well. Store at room temperature for 3 to 5 days to marinate before eating. Can keep in the refrigerator for 1 to 2 months. Makes 64 ounces of marinated olives (4 pounds). Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "64 ounces" Per serving: 15491 Calories (kcal); 1736g Total Fat; (98% calories from fat); 7g Protein; 43g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 347 Fat; 0 Other Carbohydrates Recipe by: Recipe from Terrance Brennan, Chef/owner; Picholine, 35 West Converted by MM_Buster v2.0n.
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