Marinated Olives
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- kosher salt
- 2 tablespoons sugar
- 1 tablespoon coriander seeds
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fennel seeds
- 1 tablespoon sherry vinegar
- 2 heads garlic cloves separated and peeled
- zest (in wide strips) and juice of 2 oranges
- 2 shallots thinly sliced (about 1 cup)
- 1 anaheim chile pepper halved, seeded and thinly sliced
- 1 tablespoon yellow mustard seeds
- 1 1/2 teaspoons pink peppercorns
- 2 pounds assorted olives (such as cerignola manzanilla and arbequin
- Carbohydrate 7.19714036846801 g
- Cholesterol 0 mg
- Fat 2.22504125410465 g
- Fiber 1.13284374221442 g
- Protein 1.52395253179827 g
- Saturated Fat 0.271562500508514 g
- Serving Size 1 1 cup (147g)
- Sodium 895.63490801976 mg
- Sugar 6.06429662625359 g
- Trans Fat 0.116307500144221 g
- Calories 51 calories
Preheat the oven to 400 degrees F. Put the garlic cloves on a sheet of aluminum foil, drizzle with the olive oil and season with 1/4 teaspoon salt. Fold the foil over to create a sealed pouch and roast the garlic until the cloves are lightly browned and very tender, 30 to 45 minutes. Meanwhile, bring the orange juice, sugar and sherry vinegar to a boil in a small nonreactive saucepan. Stir in the shallots and sliced chile pepper, return to a boil, then remove from the heat and allow to cool to room temperature. Toast the fennel, coriander and mustard seeds and the peppercorns in a small sauté pan over medium heat for a few minutes, until lightly browned and very fragrant. Transfer the spices to a mortar and break up into smaller, coarsely ground pieces with a pestle. Combine the roasted garlic and olives with the orange juice mixture, orange zest and spices in a medium bowl. Divide among jars. Marinate in the refrigerator at least overnight and up to 1 week. To serve, transfer to an ovenproof serving dish and heat for about 10 minutes in a 300 degrees F oven. Photograph by Ryan Dausch
