Marinated Olives

From Genuine Pizza by Michael Schwartz

1¼ cups extra-virgin olive oil

2 sprigs fresh rosemary
¾ teaspoon fennel seeds
¾ teaspoon crushed red pepper*
2 cups mixed olives
3 garlic cloves, peeled
1½ teaspoons finely grated orange zest
1½ teaspoons finely grated lemon zest

In a small pot, combine the oil, rosemary, fennel, and crushed red pepper, and warm the ingredients over low heat for about 10 minutes, or until the oil is infused.

While the oil mixture is warming up, rinse the olives under cold running water. Drain the olives thoroughly and transfer to a one-quart container.

Remove the oil from the heat and let cool slightly. Start in the garlic, orange zest, and lemon zest, and then pour the oil mixture over the olives. Let the olives marinate at room temperature for two hours, then cover and refrigerate until needed and for up to two weeks.

 

*I used less
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