MIXED OLIVES WITH ORANGE AND CORIANDERSource: Picnics: Delicious Recipes for Outdoor Entertaining by Sara DeseranServings: 6 Long slivers of orange and lemon peel arid a mixture of green and black olives of all sizes make this mix as pretty to look at as it is addictive to eat. For green olives, look for picholine; for black olives, tiny, mild nicoise and big kalamota are easy to find. Make sure to purchase unseasoned olives, packed in brine rather than dried. 2 cups unpitted olives, a mixture of both green and black, large and small 2 tablespoons olive oil 6 thin strips of lemon peel 6 thin strips of orange peel 2 cloves garlic, cut into thin slices 1 teaspoon freshly squeezed lemon juice 1/4 teaspoon finely chopped orange zest 1/4 teaspoon finely chopped lemon zest 1/4 teaspoon whole coriander seeds 1 bay leaf Combine all the ingredients in a medium bowl, cover, and marinate refrigerated for at least 2 days, stirring Occasionally.
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