No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Todd's Olives

This recipe for an aromatic assortment of olives come to us from chef Todd English.

  • yield: Makes about 4 cups

advertisement

advertisement

Ingredients

  • Grated zest of 1/2 orange
  • Grated zest of 1/2 lemon
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1 to 2 tablespoons chopped fresh rosemary leaves, or 1 to 2 teaspoons dried rosemary
  • 2 teaspoons chopped fresh oregano leaves, or heaping 1/2 teaspoon dried oregano
  • 1 teaspoon chopped peeled fresh ginger
  • 1/2 teaspoon fennel seed
  • 1/4 to 1/2 teaspoon crushed red-pepper flakes
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 4 cups assorted olives, such as nicoise, kalamata, picholine, alphonso, and/or Sicilian green
  • Extra-virgin olive oil, to cover

Cook's Note

When buying olives, avoid soft fruits and those packed in saline with bits of white mold floating on top.

Directions

  1. Step 1

    In the bowl of a food processor fitted with the steel-blade attachment, place orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel seeds, pepper flakes, salt, and pepper. Pulse until the mixture forms a chunky paste.

  2. Step 2

    In a bowl, toss olives with the marinade, and cover with olive oil. Serve immediately, or place in a glass jar and store in the refrigerator for up to 1 month.

Source
Martha Stewart Living, June 1999

advertisement

advertisement