Warm Marinated Olives
by David Leite
Turkish bay leaves have a more complex, well-rounded flavor than the domestic variety. Here, they add a subtle, sweet astringency to a combination of green and black olives.
Yields 2 cups.
1/2 cup extra-virgin olive oil
4 medium cloves garlic, peeled and smashed
4 (3x1-inch) strips orange zest
3 (3x1-inch) strips lemon zest
1 Tbs. fresh rosemary leaves
1 large or 2 small dried Turkish bay leaves
Pinch of crushed red pepper flakes
Generous pinch of ground allspice
1 cup pitted brined green olives, preferably picholine
1 cup pitted brined black olives, preferably Kalamata
Heat the oil and garlic in a 2-quart saucepan over medium-low heat until the garlic turns golden, about 3 minutes. Add the orange and lemon zests, the rosemary, bay leaves, red pepper flakes, and allspice and sizzle for 2 minutes more, stirring occasionally. Add the olives and toss to coat. Transfer to a bowl to cool, then cover and refrigerate, stirring occasionally, for at least 2 days and up to 1 week.
Just before serving, gently reheat the olive mixture in a small saucepan over low heat until warmed through, 2 to 3 minutes. Scoop the olives and aromatics into a serving bowl and pour a bit of the oil on top. Serve warm.
nutrition information (per serving):
Calories
(kcal):
130;
Fat
(g):
13;
Fat Calories
(kcal):
120;
Saturated Fat
(g):
1.5;
Protein
(g):
0;
Monounsaturated Fat
(g):
9;
Carbohydrates
(g):
4;
Polyunsaturated Fat
(g):
1.5;
Sodium
(mg):
410;
Cholesterol
(mg):
0;
Fiber
(g):
1;
photo: John Kernick
From Fine Cooking 106
, pp. 44
July 8, 2010
