Castagna’s Marinated Olives

Name: Castagna’s Marinated Olives
Ingredients: ¾ teaspoon coriander seed; 1½ cups picholine olives; 1½ cups manzanilla olives; Zest of ½ orange; 2 sprigs of thyme; ¼ teaspoon freshly ground black pepper; ¾ teaspoon crushed hot red pepper; 2 bay leaves; ¾ teaspoon fennel seed, plus ½ teaspoon whole toasted fennel seeds; ¾ teaspoon fennel seed, plus ½ teaspoon whole toasted fennel seeds; ¾ teaspoon cumin seed; Extra virgin olive oil; Zest of ½ lemon

Preparation info

Serves
10

Difficulty
Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Chef Kevin Gibson, at the Restaurant Castagna in Portland, Oregon, is working with Mediterranean recipes in wondrous and creative ways, as in this delicious and interesting mixed olive marinade.

It’s difficult to obtain perfect culinary pitch when marinating mixed olives. Kevin’s recipe is as good as any I’ve encountered. He mixes earthy French picholines and crunchy Spanish manzanillas in a toasted, spiced, and “seedy” dressing that reflects Mediterranean seasoning at its best.

Ingredients

Preserve
Vegan
Gluten-free

Ingredients

Method