Herbed Olives

Whenever I pass by the olive bar at the grocery store or the veggie markets, I am drawn in. I cannot resist them – the black olives, the green olives, the garlic-stuffed olives. I always bring some home and I always end up eating them all by the end of the evening. Given this love for olives, I knew it wouldn’t be long before I tried Dorie Greenspan’s herbed olives. It’s a simple recipe, doesn’t call for many ingredients, and just amplifies any olive!

I don’t think I’ll be able to bring home olives again and not heat some oil, toss some herbs and spices in, and wait a few hours. They become so much more interesting with just a few flavour-boosters tossed in there! Feel free to use whatever olives you end up having, as well as any herbs or spices you are partial to.

Herbed Olives

Herbed Olives
From Dorie Greenspan’s Around my French Table

2 cups olives
3 rosemary sprigs
3 thyme sprigs
½ teaspoon coriander seeds
½ teaspoon black peppercorns
½ cup extra virgin olive oil
4 garlic cloves, split in half
2 bay leaves, cut lengthwise in half
¼ teaspoon red pepper flakes
2 strips lemon zest, pith removed
Salt to taste

1. Place the olives into a 1-quart jar (canning one is great). Remove the leaves from 2 of the 3 springs of rosemary and thyme and chop them finely.

2. Heat a heavy skillet over medium heat, and when it gets hot, add the coriander seeds and peppercorns. Turn them in the pan just until they become fragrant. Place them in a small bowl.

3. Let the pan cool a bit, then put it over very low heat. Pour in half of the olive oil and all the remaining ingredients (spices, herbs, the two intact rosemary and thyme sprigs, lemon peel). Heat until warm and fragrant, about 3 minutes.

4. Pour the warm herb oil into the jar with the olives. Add as much oil as needed to cover the olives. Mix and let stand until it reaches room temperature. Let sit in the fridge – the longer you can hold off heating them, the better they will be! They will last about 2 weeks in the fridge.