Mixed Provencal Olives With Preserved Lemon And Oregano Recipes

Steps:

• If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.

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!