I have a weakness for olives, especially if they have been marinated in olive oil and herbs. This is a recipe that I adapted from Dorie Greenspan. You can adapt the herbs and flavourings you use as well! Just keep the proportion of olive oil and olives the same. You may need a bit of extra oil to cover them when you place them in the jar. The interesting trick with this recipe is that you actually infuse the favourings and it definitely makes a big difference.
2 cups of olives of your choice( I used canned black pitted olives)
3 rosemary sprigs
3 sprigs of thyme
1/2 teaspoon peppercorns
1/2 teaspoon anise or fennel seeds
1/2 cup olive oil
4 garlic cloves, sliced into quarters
2 bay leaves(I used dried)
1/4 teaspoon paprika
2 strips of orange or lemon peel ( Pith removed. I used lemon peel. I will experiment with the orange peel next)
Salt to taste
1. Drain the olives well and place them in a jar.
2. Heat a frying pan over medium heat. Add the peppercorns and anise (or fennel seeds). Stir them with a wooden spoon until you begin to smell their fragrances. Scrape the spices into a small bowl.
3. Let the frying pan cool down and then put it over low heat. Add 1/4 cup of the olive oil and the spices, sprigs and herb leaves. Heat gently over low heat until you smell the ingredients.
4. Pour the olive oil mixture over the olives. Add the remaining 1/4 cup of olive oil. As I said, you may need to add a bit more to cover the olives completely.
5. Seal the jar and let it cool down completely. Put in the fridge for a minimum of 8 hours. I kept mine in tge fridge for a week and the flavour was incredible. The longer they marinate, the better they are! Apparently they can marinate for up to two weeks!
6. Don’t throw away the olive oil. You can use it for a salad or other recipes!
Enjoy! Xxxx Natascha