Posted in Recipes, tagged cured olives, frisee, greek olives, green olives, herb vinegar, Kalamata olives, marinated olives, olive oil, olive recipes, olives, orange zest, pancetta, spanish olives on October 16, 2012|
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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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