PICHOLINE'S MARINATED OLIVES
When I first opened Picholine, I devised this house recipe for olives to be served at the dining tables. As the restaurant
became more and more formal, they no longer seemed appropriate, and we began serving them exclusively at the bar, a tradition
we continue to this day.
These are wonderful with cocktails, or on their own for snacking. They can last for several weeks in the refrigerator, so I
recommend keeping them on hand for unexpected or last-minute guests.
Makes About 2 Cups
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1 1/2 cups olives, preferably Picholine olives, strained of oil or juice
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup extra-virgin olive oil
2 tablespoons finely grated lemon zest
1/4 teaspoon crushed red pepper flakes
1 teaspoon thyme
1 teaspoon rosemary
2 bay leaves
|Put the olives in a heatproof container and set aside.
|Put the fennel seeds, cumin seeds, and coriander seeds in an 8-inch sauté pan and toast over medium heat,
shaking constantly, until fragrant, 2 to 3 minutes. Add them to the container with the olives. Add the oil, lemon zest,
pepper flakes, thyme, rosemary, and bay leaves and toss well to incorporate. Cover and set aside at room temperature for
at least 24 hours so the flavors can develop.
|The olives can be refrigerated for up to 1 month.|
Use different olives, or an assortment, if you prefer.|
If you will be consuming the olives within 3 days, add 3 crushed garlic cloves along with the olives. (The garlic will take on an off
flavor after 3 days.)|