Saturday, December 13, 2014

Weekend Recipe - Citrus Salted Olives

Not only is this a great items to serve at a party, but it makes a wonderful gift.  And if you make them now your family will be able to enjoy them through the holiday season.  Be sure to include a "Use by date." on your gift tag.

Citrus Salted Olives 

2 lemons
1 orange
6 cloves garlic
1/4 cups extra virgin olive oil
1 tsp. dried thyme
2 pounds assorted brine-cured olives, drained

From each lemon, cut three 3/4-inch-wide strips peel; place in 1-quart saucepan. Grate any remaining peel from lemons, and place in large bowl. From orange, cut three 3/4-inch-wide strips peel and add to saucepan. Grate any remaining peel from orange, and add to lemon peel in bowl.

Peel garlic and cut each clove in half; crush with side of chef's knife. Add garlic, oil, and thyme to saucepan with citrus peel, and heat on low until hot but not smoking, about 1 minute. Remove saucepan from heat; let stand 10 minutes.

Place olives in bowl with grated peels. Pour oil mixture over olive mixture, and toss to coat well. Cover bowl with plastic wrap, and refrigerate olives at least 24 hours to allow flavors to develop, stirring occasionally. (Or place olives in large self-sealing plastic bag, turning to coat olives well. Seal bag, pressing out excess air. Place bag on plate and refrigerate olives, turning bag occasionally.)

Spoon olives into tightly sealed containers or jars for gift giving. Store in refrigerator up to 1 month. Serving size is based on each 1/4 cup.

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