Mixed Provencal Olives With Preserved Lemon And Oregano Recipes

Steps:

• Place olives in a medium bowl; set aside. In a small saucepan, combine lemon, vinegar, olive oil, and lemon juice; bring to a simmer, and stir in oregano. Pour over olives, and marinate at room temperature for at least 2 hours. Olives may be made 1 week ahead and refrigerated in an airtight container. Return to room temperature before serving.

Steps:

• Place the olives in a heat proof bowl.
• In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
• Set them aside to cool.
• In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
• Crush or coarsely grind the fennel seeds and add them to the marinade.
• Simmer for at least 5 minutes and then pour over the olives.
• Cool, and cover and refrigerate.
• Allow the olives to marinate at least 24 hours and up to one week before serving.
• Serve at room temperature.
• Enjoy!

Steps:

• In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil, and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally. Olive mixture may be kept in an airtight container, in the refrigerator, up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.