INGREDIENTS

1/2 cup fresh tarragon leaves
1/4 cup fresh thyme leaves
5 flat anchovy fillets
2 cups drained brine-cured black olives such as Kalamata and/or Ni├žoise
2 cups drained brine-cured green olives such as picholine
1 cup extra-virgin olive oil
1/2 cup thinly sliced fennel bulb (sometimes called anise)
1/4 cup fresh lemon juice
2 tablespoons minced onion
2 tablespoons minced garlic
1 Tbsp Anise Seeds
2 tsp Fennel Seeds
2 tsp Dried Basil Leaf
1 tsp freshly ground Black Pepper
2 to 4 Tbsp Balsamic Vinegar

STEPS

Chop tarragon and thyme and mince anchovies. In a deep bowl stir together all ingredients except vinegar. Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days. Bring olive mixture to room temperature before proceeding.
To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.

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