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Todd’s Olives
Recipe Summary
Yield: Makes about 4 cups
Ingredients
Ingredient Checklist
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 Notes
When buying olives, avoid soft fruits and those packed in saline with bits of white mold floating on top.
Gallery
Todd’s Olives
Recipe Summary
Yield: Makes about 4 cups
Gallery
Todd’s Olives
Todd’s Olives
Todd’s Olives
Recipe Summary
Yield: Makes about 4 cups
Recipe Summary
Yield: Makes about 4 cups
Yield: Makes about 4 cups
Makes about 4 cups
Ingredients
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
Directions
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.
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.
Cook's Notes
When buying olives, avoid soft fruits and those packed in saline with bits of white mold floating on top.
Cook’s Notes
When buying olives, avoid soft fruits and those packed in saline with bits of white mold floating on top.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Todd’s Olives
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Todd’s Olives
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
