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
Directions
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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