Description
Our family loves olives (both green and black), and all. And one day we tried while visiting olives in oil with spices, it was something. Such a shop can not buy, but you can make them yourself (ie, like a little "to revive" what we sell in stores). A very aromatic appetizer.
Ingredients
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Green olives
500 g
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Lemon
2 piece
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Orange
2 piece
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Garlic
7 tooth
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Rosemary
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Olive oil
200 ml
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Black pepper
1 tsp
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Allspice
7 piece
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Peppers red hot chilli
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Salt
Cooking
Here our olives are already balanced. It is better to take both with a bone, but.... I was green with pit and black without. There is nothing wrong.
That's all we need for the marinade (only forgot to put oil).
Lemons and oranges wash and pour over boiling water. To remove the knife for cleaning of vegetables with lemon and orange several strips of zest (without the white layer, otherwise it will taste bitter) and cut it into strips.
Garlic crush with a knife blade. To do the same with olives, but only if they are with bone. I did this only with green olives, with black - no.
From oranges and lemons to squeeze the juice, even with pieces of the flesh (without bones). To the juice add the rosemary (I had dried - I added a few pinches if the rosemary is fresh - then 3-4 sprigs), black pepper and allspice (after both kinds of pepper crushed in a mortar), olive oil, red pepper and salt. Mix well.
The olives are put in the container (which closes tightly) garlic, zest of lemon and orange. And add the well mixed marinade. Cover and slightly shake the container so that the marinade spreads evenly. Put in the refrigerator for 2-3 days. You can periodically shake the container (I did so).
Here our olives after 3 days of marinating. Before serving, take them out and let warm up to room temperature.
Put the dish on the right with the zest and spices.
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