Intro
Ingredients
- Grated zest of ½ orange
- grated zest of ½ lemon
- 2 garlic cloves
- 1/4 chopped flat-leaf parsley
- 1 – 2 Tablespoons chopped fresh rosemary leaves or 1 – 2 teaspoons dried rosemary
- 2 teaspoons chopped fresh oregano
or a heaping 1/2 teaspoon dried oregano - 1 teaspoon chopped peeled fresh ginger
- 1/2 teaspoon fennel seed
- 1/4 – 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground pepper
- 4 cups assorted olives,
such as Niçoise, Kalamata, picholine, alphonso, Sicilian Green - Virgin Olive oil to cover
Todd English on
Martha Stewart Living
makes 4 cups
Directions
In the bowl of a food processor fitted with the steel blade attachment, add everything except the olives and olive oil. Pulse until the mixture forms a chunky paste.
Toss the olives in the marinade, and cover with the olive oil. Serve immediately, or place in a glass jar, marinate, and store in the refrigerator for up to 1 month.
Notes
Really good and nice for a cheese plate.