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
Nutritional Information
- 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.
Ingredient Spotlight
-
IN THIS RECIPEGarlic
-
IN THIS RECIPEOranges
-
IN THIS RECIPELemons
-
FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
What We're Cooking Now
-
-
-
Collection
Simple Small Plates to Build a Summer Menu
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review