Marinated olives
Complexity: easily
Quantity: 8 tbsp.
For this appetizer, it's best to use pitted black and green olives of different varieties, such as Cerignola, Manzanilla, or Arbequina. Mix them with spices, marinate them in sherry vinegar, and let them marinate in the refrigerator until at least the next day. The moderately hot chili pepper, roasted garlic, and refreshing orange zest give them a special flavor. Marinated olives can be eaten straight from the refrigerator, but they're even more delicious when warmed up, allowing all the flavors and aromas to develop. They make a great appetizer with alcoholic drinks.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 heads of garlic, cloves separated and peeled
- 1 tbsp extra-virgin olive oil
- Zest (wide strips) and juice of 2 oranges
- 2 tablespoons of sugar
- 1 tbsp sherry vinegar
- 2 shallots, thinly sliced (about 1 cup)
- 1 Anaheim pepper, halved, seeded and thinly sliced
- 1 tbsp fennel seeds
- 1 tbsp. coriander seeds
- 1 tbsp. yellow mustard seeds
- 1.5 tsp pink peppercorns
- 0.9 kg of olives of different varieties (for example, Cerignola, Manzanilla or Arbequina)
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Place the garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and sprinkle with 1/4 teaspoon of salt. Fold the foil to form a sealed pouch and roast the garlic until the cloves are light brown and very tender, 30-45 minutes.
- Meanwhile, in a small non-reactive saucepan, combine the orange juice, sugar, and sherry vinegar and bring to a boil. Add the shallots and chopped chili pepper, bring to a boil, then remove from heat and let cool to room temperature.
- In a small skillet over medium heat, toast the fennel seeds, coriander seeds, mustard seeds, and pink peppercorns for a few minutes until golden brown and fragrant. Transfer the spices to a mortar and pestle and crush.
- In a medium bowl, combine roasted garlic and olives with the marinade, orange zest, and spices. Divide into jars. Refrigerate to marinate at least overnight. Can be stored for up to 1 week.
- To serve, transfer the olives to an ovenproof dish and heat in the oven at 150°C for 10 minutes.
Author of the recipe - Stephanie Izard is an American chef based in Chicago, Illinois, known for being the first female chef to win the title of Top Chef on Bravo's Top Chef season four. She is the co-owner and executive chef of three award-winning Chicago restaurants: Girl and the Goat, Little Goat, and Duck Duck Goat.
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