This Discover Cooking with California Olive Oil recipe contest submission comes from Vicky Tade, a We Olive La Jolla customer. Vicky tell us that the olives are not only a great appetizer, but make a great hostess gift too!
1 pint total of a mix of green and black olives
1/4 tsp kosher salt
1/2 tsp black peppercorns
3 bay leaves
Several sprigs of rosemary
1/2 tsp fennel seeds lightly crushed
5 cloves garlic sliced lengthwise
Big pinch red pepper flakes
2 medium lemons
3 tablespoons We Olive Organic Meyer Lemon Olive Oil
Drain and rinse olives. In a bowl combine olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and chile flakes. Zest the lemons use a mix of finely grated zest for flavor and larger for color. Add the zest and the oil to the olives and mix well then place in to a covered container. Refrigerate for at least one hour.
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