INGREDIENTS
1 Cup Extra Virgin Olive Oil
1 Tbsp Herbes De Provence
1 Cup black olives
1 Cup green olives
1 Cup Kalamata Olives
3 cloves Garlic, Slivered
2 Tbsp Balsamic Vinegar
1 Tbsp Lemon Zest Or Orange Zest

STEPS

In a heavy skillet over low heat, heat the olive oil and herbes de Provence. Add the olives and garlic and continue to heat, stirring occasionally. Be careful not to “cook” the mixture, just warm it thoroughly. Add the balsamic vinegar, stirring, and heat olive mixture for another minute or two. Remove skillet from heat, and then let cool in the pan. Add the lemon or orange zest, stirring to just combine.

Transfer the olives and oil to an air-tight container and store in the fridge. The olive oil will solidify as it cools. Remove the seasoned olives from the refrigerator 1/2 hour or so before serving to allow mixture to return to near-room temperature. Keep the left-over olive oil marinade, as it is delicious for use with future pasta dishes or with roasted vegetables!

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