Posts Tagged ‘herb vinegar’

I love olives!  In our many specialty food stores around Manhattan you can peruse tubs of multi-colored, multi-cultural flavorful cured olives – Greek, Italian, Tunisian, Spanish, and California.  None of them have even the faintest resemblance to the soft, almost-tasteless canned variety of my childhood, Thankfully!  I often buy pitted black kalamata olives and then doctor them up at home which can also do with the pedestrian canned.  They are terrific to always have on hand for a cocktail tidbit or to add a little bit of zip to a salad.  The other night I made a vinaigrette based on some pancetta that I had fried to a crisp, added a bit of orange juice and herb vinegar to the frying pan and then finished it off with some nice green olive oil.  Tossed it into a mix of frisee, watercress, olives, and orange segments for a refreshing first course for an informal get-together.

4 cups Greek or Italian black or green olives – pitted or not, as you like
2 tablespoons red chile flakes
2 tablespoons minced garlic or roasted garlic
1 tablespoon freshly grated orange zest
2 teaspoons minced fresh rosemary
1 teaspoon dried fines herbes
¼ cup balsamic vinegar
Approximately 2 cups extra virgin olive oil

Combine the olives with the chile flakes, garlic, orange zest, rosemary, and fines herbes in a mixing bowl.  Whisk the vinegar into the olive oil in another bowl.  Pack the olives into a clean container,  pour the olive oil mix over the top, cover, and store, refrigerated, for up to 2 months.  It is a good idea to let the olives marinate for a day or two before serving.


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