Lisa Atwood, Rebecca Courchesne, Rick Field

Citrus-Herb Olives

Name: Citrus-Herb Olives
Yield: Makes 1 one-pint (16-fl oz/500-ml) jar
Ingredients: 1½ cups (½ lb/250 g) brine-cured large green olives such as French or Spanish; 1½ cups (½ lb/250 g) brine-cured large green olives such as French or Spanish; 1½ cups (½ lb/250 g) brine-cured large green olives such as French or Spanish; ¾ cup (6 fl oz/180 ml) extra-virgin olive oil, or as needed; 6 thin lemon or orange zest strips; 6 thin lemon or orange zest strips; 1½ cups (½ lb/250 g) brine-cured large green olives such as French or Spanish; ½ tsp red pepper flakes; 1 clove garlic, minced; 3 fresh thyme or rosemary sprigs; 3 fresh thyme or rosemary sprigs; ½ tsp fennel seeds

Preparation info

Makes
1
one pint jar

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Sourcing fresh olives isn’t easy, but here’s a simple way to add your own seasonings to store-bought brine-cured olives. Try other flavor variations, from herbs and chiles to stuffings of cheese or anchovies. Serve the olives warm alongside cheese, sliced meats, and crusty bread.

Ingredients

1½ cups (½ lb/250 g) brine-cured large green olives such as French

Preserve
Gluten-free
Vegan

Method

Have ready a hot, sterilized jar and its lid.

Pat the olives dry with paper towels. Place on a firm work surface and, using the side of a large knife, crush each olive just until the skin cracks. Place the olives in the jar. Add the lemon zest.

In a small saucepan over medium-low heat, combine the ¾