Carrie Brown, John Werner, and Michael McLaughlin's The Jimtown
Store Cookbook, Harper Collins, 2002
Adapted by StarChefs
cant imagine a world without olives. Our refrigerator case is always
stocked with a bowl of these well-seasoned beauties, a small handful
of which will transform a couple of sandwiches and a piece of cheese
into a picnic of substance, or create an elegant tapa when served
with a good glass of sherry. Simply put, we think olives are an
essential part of the good life.
cups good-quality olives with pits (about 1/2 pound drained)*
Tablespoons extra-virgin olive oil
Tablespoon red wine vinegar
teaspoons fresh rosemary, chopped
of rosemary as garnish (optional)
teaspoon coriander seeds
teaspoon fennel seeds
teaspoon orange zest, finely chopped
thin strips of orange peel as garnish (optional)
teaspoon red pepper, crushed
small garlic clove, peeled and crushed
a bowl, combine the olives, oil, vinegar, chopped rosemary, coriander,
fennel, red pepper, chopped orange zest, garlic, and bay leaf. Cover
tightly and refrigerate for at least 4 days for optimum flavor,
stirring periodically. The olives will be good for at least 2 weeks.
serve, return the olives to room temperature and garnish with rosemary
sprigs and orange peel if desired. When serving a bowl of olives,
set out a smaller bowl or plate for a pitoon.
For maximum fun, flavor, and olive know-how, choose a mixture of
olives from different countries, cured in various ways. Almost all
of the olives you find in clean, well-maintained crocks at good
markets will benefit from our assertive marinade. (If youre in
doubt about the quality or the flavor of what youre buying, ask
for a taste honest merchants will be happy to let you sample).