Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
| Servings | Prep Time |
| 2 cups or 12 servings | 5 minutes |
| Passive Time |
| 2 hours minimum refrigeration |
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Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
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Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons vinegar
- 5 bayleaves
- 2 large garlic cloves, peeled, green shoots removed, thinly sliced
- 1 medium lemon rinds in strips
- 1 large orange rinds in strips
- 1 tablespoon fresh thyme leaves, coarsely chopped
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon fennel seeds
- 2 cups imported olives (black, green or a mix) (about 3/4 pound)
Servings: cups or 12 servings
Instructions
- Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
- Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
- Tip: Advance preparation: These will keep for about two weeks in the refrigerator.
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