A recipe for herb and citrus marinated olives. Greek olives are marinated with fresh herbs in citrus juices and white wine. They are great for tapas or as an appetizer.
Course
Appetizer
Cuisine
Greek
Prep Time20minutes
Total Time20minutes
AuthorRenee
Ingredients
2teaspoonsfennel seeds
3cupspitted mixed Greek olivesrinsed and drained
2tablespoonsfinely chopped mixed fresh herbssuch as rosemary, thyme, parsley, mint, etc.
2teaspoonsgrated orange zest
2teaspoonsgrated lemon zest
2teaspoonsgrated lime zest
1shallotfinely chopped
2garlic clovesminced
1/2cupdry white wine
1/4cupcanola or light olive oil*
2tablespoonsorange juice
2tablespoonslemon juice
2tablespoonslime juice
Pinch of ground cinnamon
Pinch of ground cumin
Instructions
Toast the fennel seeds in a dry small skillet over medium heat, shaking the skillet frequently, until the seeds begin to pop and give off their aroma. Remove from the heat and transfer seeds to a plate to cool to room temperature.
Place the olives, fennel seeds, herbs, zests, shallot, and garlic in a bowl.
In a separate bowl, whisk together wine, oil, juices, cinnamon, and cumin. Pour over the olives.
Toss well then cover and place in refrigerator to marinate 1 to 2 days before serving. Stir or toss olives occasionally while marinating.
Recipe Notes
*It is best to use an oil that will not solidify when chilled. Time stated does not include marinating time in the refrigerator.