Fine Cooking Magazine - November/December 2020

Yield: Yields 2 cups.

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.

Ingredients

1/2 cup extra-virgin olive oil
4 medium cloves garlic, peeled and smashed
4 (3×1-inch) strips orange zest
3 (3×1-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

Calories (kcal) : 130
Fat Calories (kcal): 120
Fat (g): 13
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 9
Cholesterol (mg): 0
Sodium (mg): 410
Carbohydrates (g): 4
Fiber (g): 1
Protein (g): 0

Preparation

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.

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Ingredient Spotlight

IN THIS RECIPE
Garlic
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Oranges
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Lemons
FEATURED
Quail Eggs

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What We're Cooking Now

Name: Warm Marinated Olives
Yield: Yields 2 cups.
Cuisine: Portuguese
Ingredients: 1/2 cup extra-virgin olive oil; 4 medium cloves garlic, peeled and smashed; 4 (3×1-inch) strips orange zest; 3 (3×1-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