Not only do I like pizza, but I also like all of the components
of pizza. That’s what I like about Abrams’ new release, Genuine Pizza, Better Pizza at Home by Michael Schwartz. It is a book that provides the
reader with fabulous recipes for pizza crust, various pizzas, but also recipes
for the various components of pizza, along with cocktails and dessert. In
short, this book will supply you with incredibly delicious, complete meals.
Because I love olives as much as I do (you all should know this by now, I post a lot of recipes for them), I had to try the Marinated Olives recipe in this book. It is super simple, and so flavorful! Not only will I be making these again, but, next time, I will be making a double batch. I will use half of them on homemade pizza, and the other half just to eat on their own with a glass of hearty red wine, and a loaf of crusty Italian bread for soaking up the marinade. If you like olives like I do, you have to try this recipe.
Because I love olives as much as I do (you all should know this by now, I post a lot of recipes for them), I had to try the Marinated Olives recipe in this book. It is super simple, and so flavorful! Not only will I be making these again, but, next time, I will be making a double batch. I will use half of them on homemade pizza, and the other half just to eat on their own with a glass of hearty red wine, and a loaf of crusty Italian bread for soaking up the marinade. If you like olives like I do, you have to try this recipe.
2 sprigs fresh rosemary
¾ teaspoon fennel seeds
¾ teaspoon crushed red pepper*
2 cups mixed olives
3 garlic cloves, peeled
1½ teaspoons finely grated orange zest
1½ teaspoons finely grated lemon zest
In a small pot, combine the oil, rosemary, fennel, and crushed red pepper, and warm the ingredients over low heat for about 10 minutes, or until the oil is infused.
While the oil mixture is warming up, rinse the olives under cold running water. Drain the olives thoroughly and transfer to a one-quart container.
Remove the oil from the heat and let cool slightly. Start in the garlic, orange zest, and lemon zest, and then pour the oil mixture over the olives. Let the olives marinate at room temperature for two hours, then cover and refrigerate until needed and for up to two weeks.
¾ teaspoon fennel seeds
¾ teaspoon crushed red pepper*
2 cups mixed olives
3 garlic cloves, peeled
1½ teaspoons finely grated orange zest
1½ teaspoons finely grated lemon zest
In a small pot, combine the oil, rosemary, fennel, and crushed red pepper, and warm the ingredients over low heat for about 10 minutes, or until the oil is infused.
While the oil mixture is warming up, rinse the olives under cold running water. Drain the olives thoroughly and transfer to a one-quart container.
Remove the oil from the heat and let cool slightly. Start in the garlic, orange zest, and lemon zest, and then pour the oil mixture over the olives. Let the olives marinate at room temperature for two hours, then cover and refrigerate until needed and for up to two weeks.
*I used less
In case you missed it, be sure to check out the recipe for Blistered Olives as well.
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4 comments:
I am eager to try this! Both my MIL and SIL have their own versions of marinated olives, but I like the idea of the citrus zest. SIL uses fresh olives (she lives in California) and seals them in some kind of special plastic bag. I have a vacuum sealer but it cannot be used with anything containing liquid. As a foodie, do you know anything about this type of gadget? I do not really chat with the SIL so I can't ask.
You have intrigued me with the whole vacuum sealing idea. There are quite a few available and for different purposes (My son uses one in sous vide cooking.), you might check this one out: https://amzn.to/2W4G6sA
You and I are soul sisters and olive fans for sure! Do you think regular jarred olives will work for this recipe?
I would not recommended jar olives, Linda, UNLESS you can find some that aren't in brine.I was unable to, but the canned ones are really everywhere, so you shouldn't have a problem.
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