19 oz Castelvetrano olives
1 lemon
1 orange
1 head unpeeled garlic
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp red pepper flakes
3 cups olive oil
Marinated Olives
INGREDIENTS
METHOD
Add the olive oil to a pot and warm over low heat.
Using a vegetable peeler, peel the lemon and orange into long strips, removing as much of the white pith as possible. Add the citrus peels to the warm oil.
Add the garlic, fennel seeds, coriander seeds, and red pepper flakes to the pot.
Let everything gently simmer for a few minutes, until the oil is fragrant and the garlic and spices have infused the oil.
Remove the pot from the heat and add the olives. Let everything cool completely, then leave the olives to marinate until you're ready to serve. The longer they sit, the more flavorful they'll become.
Using a vegetable peeler, peel the lemon and orange into long strips, removing as much of the white pith as possible. Add the citrus peels to the warm oil.
Add the garlic, fennel seeds, coriander seeds, and red pepper flakes to the pot.
Let everything gently simmer for a few minutes, until the oil is fragrant and the garlic and spices have infused the oil.
Remove the pot from the heat and add the olives. Let everything cool completely, then leave the olives to marinate until you're ready to serve. The longer they sit, the more flavorful they'll become.