| 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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