These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted. Great as a party food!
Yield: 2 cups, serving 12
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 5 bay leaves
- 2 large garlic cloves, peeled, green shoots removed, thinly sliced
- Strips of rind from 1 lemon (preferably organic)
- 1 tablespoon fresh thyme leaves, coarsely chopped
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon fennel seeds
- 2 cups Australian olives (black, green or a mix)
1. 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.
2. 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.
Advance preparation: These will keep for about two weeks in the refrigerator.