November 16, 2020 at 11:21AM
10-Minute Marinated Olives with Lemon Peel + Herbs
1/2 cup extra virgin olive oil (Try LUCID olive oil with lemon)
2 tbsp balsamic vinegar (Try RAPTURE vinegar with blackberries)
3 cloves garlic, peeled and thinly sliced
1 lemon, peel only
6 sprigs of thyme
2 tbsp chopped fresh oregano
1/4 tsp chili flakes
1 whole dried red chili (optional if you’re sensitive to spice)
1 tsp fennel seeds
2 cups (about 12 ounces) castelvetrano olives*
Heat the olive oil and vinegar in a medium-size sauté pan over medium heat.
Once the oil is glistening add the garlic, lemon peel, thyme, oregano, chili flakes, dried red chili (if using), fennel seeds and let cook for about a minute to remove the rawness from the garlic and to let the herbs and spices bloom.
Add the olives in and sizzle gently, mixing and bathing the olives with the vinaigrette mixture for about 6 minutes.
Remove from the heat and serve immediately.
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