In the Mediterranean, olives are a staple in every kitchen and usually found its way into the main dish. The olives are cured in a salt brine, then bathed in olive oil that usually contained a few herbs and spices. Although you can easily find them in your supermarket, its quite easy and much less expensive to transform good quality unpitted black or green olives or commerical packaged air-cured olives into a special treat with some good oil and some flavorable herbs. Avoid the bright green salted or stuffed varieties.
There are no rules when it comes to which herbs and spices go with what. The only rule is that you need to make sure that the olives are fully covered with oil. As you use the olives, you can continue to add more olives in the jar, or filter the oil and add it to salads or marinades.
The basic method of making herbed olives is very simple. Start by draining and rinsing the olives, making sure the the olives are free from any water. Mix them with the herbs/spices and place them in a jar with a tight fitting lids. Pour the oil over them and allow them to marinade for atleast 2 days before using. If you are using garlic, remove it after a few days, so that the strong flavor does not overwhelm the other ingredients you are using. The olives will keep in the refrigerator for 6 months. Bring to room temperature before using.
Zetsy Olives
1 pound of green olives
3 garlic cloves, peeled
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 bay leaf, crushed
2 slices lemon
1 teaspoon allspice
Olive to cover
Coriander Olives
1 pound black olives
1 small fresh hot peppers. seeded and cut into strips
1/2 cup coarsely chopped fresh coriander
1 teaspoon black peppercorns
Olive oil to cover
Try coming up with a your own special blend that you can share with your friends and family.
Enjoy!
