Firsts | Snacks | Appetizers
Spiced Olives

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

Spiced Olives
P | VEG | V | GF

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Ingredients
​3 C mixed olives with pits in
1 C extra virgin olive oil
Three 3-inch strips of orange peel
Three 2-inch strips of lemon peel
3 fresh bay leaves
2 tsp whole fennel seeds
1 TBSP whole coriander seeds
1 TBSP whole mustard seeds
¼ teaspoon crushed red pepper flakes

Directions

1. In a small dry pan over medium heat, toss the fennel, coriander and mustard seeds until toasty and fragrant. Remove from heat right away and crush slightly, using a spice grinder or small food processor. Do not process to a powder; use just a couple of bursts.
2. In a small saucepan over medium-low heat, combine the olive oil, orange peel, lemon peel, and bay leaves. Heat the oil until the citrus peels are fragrant, just a few minutes.
3. Pour the infused oil, the toasted spices, and the red pepper flakes over the olives; toss to coat.
4. Marinate until oil cools to room temperature. If not eating immediately, store in refrigerator, but remove to room temperature before serving.

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