Super Easy Marinated Olives
Description
Today I find myself awaiting the arrival of a few dear friends, and for the first time in a long time, I feel very unprepared. You see, they’ve all gone paleo, and as a result, my usual tricks just won’t fly. I’ve stashed away the biscotti; eaten all of the cheeses; frozen all of the bread.
Ingreadient :
- 1 orange
- 4 cloves garlic, peeled
- 1/4 teaspoon fennel seed (optional)
- crushed red pepper flakes to taste (optional)
- 1/4 cup extra-virgin olive oil
- 1 cup assorted olives with pits
Direction :
- Remove the zest of the orange using a vegetable peeler trying as best as you are able to remove as little of the white pith as possible. Try to make some nice long strands. If you have really long strands, cut them into shorter (2- to 3-inches) strands. Working with one strand at a time, roll it up into a tight coil, then cut crosswise down to create long thin strips.
- Slice the garlic thinly. Place it along with the orange strands, fennel seed, crushed red pepper flakes and olive oil into a small skillet. Bring to a simmer over high heat, then turn down to low and let simmer for two to three minutes. You do not want the garlic to brown at all, so keep an eye on the pan and remove it from the heat completely if necessary.
- Place olives in a bowl. Pour marinade over top. Let sit for at least one hour (if possible) at room temperature before serving or storing. Bring olives to room temperature before serving.
