Marinated Olives with Oregano and Fennel Seeds

Name: Marinated Olives with Oregano and Fennel Seeds
Yield: makes 3 cups
Ingredients: 1 1/4 pounds assorted brine-cured olives (3 cups), such as Alfonso, Gaeta, and Sicilian, rinsed and drained well; 3 tablespoons extra-virgin olive oil; 1 teaspoon fennel seeds, crushed; 2 1/2 tablespoons chopped fresh oregano; 1 garlic clove, thinly sliced

January 26, 2012

The olives can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving.

Recipe information

Yield
makes 3 cups

Ingredients

1 1/4 pounds assorted brine-cured olives (3 cups), such as Alfonso, Gaeta, and Sicilian, rinsed and drained well

3 tablespoons extra-virgin olive oil

1 teaspoon fennel seeds, crushed

2 1/2 tablespoons chopped fresh oregano

1 garlic clove, thinly sliced

Preparation

Stir together the olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsOlive Starter Dinner Nut Free Gluten Free Dairy Free Vegetarian Vegan Easy Make Ahead Quick No-Cook Cookbooks

Recipe notes

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