Ingredients Jump to Instructions ↓

  1. 1 pound assorted olives, such as Kalamata, Cerignola, Greek, Gaeta or Nicoise

  2. 2 cups olive oil

  3. 1 onion, julienned

  4. 4 cloves garlic, thinly sliced

  5. 4 bay leaves, torn into pieces

  6. 1 branch fennel or 1 teaspoon fennel seeds

  7. 2 sprigs fresh thyme

  8. 1 sprig fresh rosemary

  9. 3-inch piece orange peel, julienned

  10. 12 coriander seeds

  11. 1/4 teaspoon crushed red pepper (or more, to taste)

Instructions Jump to Ingredients ↑

  1. In a large bowl combine all ingredients and stir well to combine. Marinate at room temperature at least 24 hours before serving (cover and refrigerate if longer). Transfer to glass jars with lids and refrigerate for up to 2 weeks. (Allow to return to room temperature before serving.)

  2. Note: Donít discard the remaining olive oil after the olives are goneÖit is delicious served as a dipping oil for crusty French bread or drizzled over pasta or grilled vegetables.


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