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Рецепт Colleen Mcglynn's Marinated Dry Cured Olives
by Global Cookbook

Colleen Mcglynn's Marinated Dry Cured Olives
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Ингредиенты

  • 4 c. Dry-cured black olives
  • 3 x Garlic cloves, peeled and crushed
  • 2 sprg fresh rosemary
  • 2 sprg fresh thyme
  • 1 x Lemon, removed with a vegetable peeler , Zest of
  • 1 x Orange, removed with a vegetable peeler , Zest of
  • 3 x Fresh or possibly 2 dry bay leaves
  • 4 whl dry red chiles
  • 3/4 c. Extra virgin extra virgin olive oil Lemon juice or possibly red wine vinegar, (optional)

Инструкции

  1. Former restaurant chef McGlynn and her husband Ridgely Evers produce extra virgin olive oil from their 4,500 trees in Healdsburg. McGlynn likes to marinate dry-cured olives, blanching them first to remove some of their salt.
  2. INSTRUCTIONS: Bring a medium pot of water to a boil over high heat. Add in the olives and simmer for 15 seconds, then drain well.
  3. Place all other ingredients in a saucepan over low heat. When the mix is hot, remove from heat. Add in the olives and toss.
  4. If the olives need more acidity, add in lemon juice or possibly a splash of red wine vinegar. Let marinate for a few hrs at room temperature before serving.
  5. Chill for longer keeping, but bring to room temperature before serving.
  6. Yields 1 qt.